Spring is a time of renewal. Let’s give your menu a spring spruce up. After sparse winter offerings, spring ushers in new and exciting produce to try on your menu. There are so many new vegetation “popping up” from the ground. Why not turn the spring bounty into pizza specials? Bring spring to your menu with some of these offerings:
Asparagus ushers in the spring season. Think asparagus is just for roast and serving as a side with meat protein? Think again. Let asparagus shine with a pizza beautifully featuring spears with lemon, smoked pancetta, Asiago and mozzarella. Get the recipe from World Pizza Champion and Restaurateur Tony Gemignani: Tony’s Trending Recipe: Asparagus Pizza. Or, try it shaved for more even distribution. Try this Shaved Asparagus and Egg Pizza. For more Asparagus ideas, read Asparagus: Bring the Spring.
Go to Greens. Spring is the perfect time to finish you pizzas with greens. The early spring enables cold-loving greens like arugula, green garlic, spinach, romaine, ramps, rhubarb, cilantro and sprouts to pop either in farmed fields or on their own in the wild. The warmer weather of late spring brings on the stiffer and hardier garlic scapes, kale, chard, radicchio, endive and nasturtium. Try this Ramp and Walnut Pesto recipe.
Room for Shrooms. Spring is a great time to incorporate wild mushroom. It’s the season where foragers look for beloved Morels and Oyster mushrooms. Check out this mushroom guide.
Add leeks before the season closes. Leeks work well with sausage and potatoes and great as a ravioli stuffing. Try the Leek-a-Choke Ravioli.
Say “Yes” to Pineapple. Spring is primetime for this controversial pizza topping. You can go with the classic Hawaiian and BBQ pizzas. Or you can go creative with pies like the Pineapple Upside-Down Pizza or Jamaican Jerk Chicken Pizza.
We can’t wait to see how you celebrate spring! Let us know ways you are bringing spring to your menus by tagging @PizzaToday on your social.
Andolini’s Restaurant Group and World Pizza Champions Partner with The University of Tulsa and Attain a Guinness World Record for World’s Largest Pizza Party Benefiting Make-A-Wish Oklahoma Tulsa, Oklahoma-based Andolini’s Pizzeria and the Worl
We’re celebrating standout pizza shops serving up success in their communities When we conducted our most extensive industry survey in fall 2022, we also asked independent pizzeria operators to submit their pizzerias for consideration in our fi
A Look at Pizzerias Around the U.S. Pizza Fenice | Pelham, New York This pizzeria thrives on its takeout and delivery. “Even without much seating I’ve quickly become a destination for the variety of slices offered for carryout, from Detroi
There is no one way to make a great Detroit style pizza. Even the original pizzerias in Detroit cannot decide on whose version is the “right way” of doing it. Pizza is so personal that everyone is going to have an opinion, but what matters most i
“Show me the incentive and I will show you the outcome.” – Charlie Munger In the restaurant industry, employers are constantly talking about how difficult it is to hire and retain good employees. My philosophy is, when it comes to staffing your
Make Plans Now To Attend! Designed for pizzeria owners and operators, there’s something for everyone at International Pizza Expo, whether you’re an industry veteran or just thinking about opening your first unit. To succeed in today’s fiercely
In the major industry survey we conducted last fall, we asked pizzeria owners about investments in technology. As an industry, often times independents are slow to adopt new tech. Sometimes that’s because there’s a cost barrier that exists until
The dining experience has changed, and so has the pizzeria layout The pandemic changed the way people order food, and pizzeria owners adapted by rethinking their spaces. Carryout became crucial, so operators removed tables and focused on to-go orders
H.O.S.T.: Hear them out. Offer a solution. Solve the problem. Thank them. Write this down and make it protocol to your team. Review sites have had a shot of adrenaline recently where more people are encouraged to give reviews, and it’s the jet