FLUENT IN PIZZA WE HOPE YOU’VE ALL ENJOYED OUT FIRST THREE EDITIONS OF OUR ‘FLUENT IN’ GUIDE, HOPE TO KEEP INSPIRING YOU WITH FLUENT IN PIZZA. WORKING OUR WAY UP FROM THE BASE TO THE SAUCE, TOPPINGS AND COOKING METHODS PLUS A WHO’S WHO IN PIZZA. We will help you to make the most of the trends by pairing some of these ingredients with our front and back of house sauces to help ensure you can maximise the flavour.
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P4 A SLICE OF THE ACTION P6 IT’S ALL ABOUT THE BASE P8 ALTERNATIVE BASES P10 STUFFED TO THE BRIM P12 GETTING SAUCY P14 PERFECT RANGE P16 DON’T STRING THEM ALONG P18 TOPPINGS P24 TOP PIZZA IDEAS P28 A SIDE ORDER OF DELICIOUS P30 FORECASTING THE FUTURE OF PIZZA P32 PIZZAGRAM P34 WHO’S HOT IN PIZZA
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A SLICE OF THE ACTION Pizza is now the number one food purchased out of home, which is no mean feat when it has to compete with curry, burgers plus fish and chips. For hundreds of years, topping trends have come and gone, yet little else has changed about this flat bread concoction. It is still made with hand-kneaded dough, baked in an oven, and topped with the freshest ingredients, just like it was years ago.
Source: Horizons Market, Structure & Trends; Key Brands; Ones To Watch; Menurama
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PIZZA IS #1 49% EAT PIZZA AT LEAST ONCE A WEEK OF PEOPLE IN THE UK
BRITONS SPEND ANNUALLY AROUND
£2.9 BILLION ON PIZZA ONE IN SIX PIZZAS BOUGHT IS DELIVERED
62%
OF PIZZA CONSUMED HAVE MEAT TOPPINGS ON THEM
PEPPERONI
BEING THE MOST POPULAR PIZZA TOPPING
IN THE UK, OXFORD
IS THAT CITY THAT CONSUMES THE MOST PIZZA
Source: hubpages.com/health/50-pizza-facts, www.dailymail.co.uk/femail/food/article-3064318/The-nation-s-pizza-habits-revealed.html, www.papa.org.uk/index.php/news-features/284-pizza-is-britain-s-favourite
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IT’S ALL ABOUT THE BASE! Everyone has their preference on different types of base but they all start the mandatory ingredients, flour, water and yeast. Flour is the “meat” of the dough recipe. Chefs use high-gluten flour because gluten makes the crust tough enough to stand up to the water and other ingredients. Water is vital to the recipe because it brings all the ingredients together. It encourages the production of gluten and works with starch in the flour to bind the gluten. This is what makes a pizza crust nice and firm. Without yeast, pizza crusts would lose pretty much all texture and softness. Fermentation causes the dough to rise by trapping gas bubbles inside it. It also makes the dough more pliable and easy to maneuver. 6
CALZONE
NEW YORK STYLE
This is a stuffed pizza made by rolling out a round crust, covering half of it with a thick layer of your favorite toppings, folding it over, wetting the edges to help them stick together, crimping them, poking a few holes on top for steam to escape, and then baking.
If there is one word to describe the New York pizza, it is “foldable”. Or maybe it is “stringy”. Or even “greasy”. Typically made from an elastic dough with a bready rim, thin center, dark bottom and stringy cheese.
CHICAGO-STYLE DEEP-DISH PIZZA, contains a crust which is formed up the sides of a deep-dish pan. It reverses the order of some ingredients, using crust, cheese, filling, then sauce on top.
NEAPOLITAN PIZZA Naples is still the go-to for great pizza, where it has been made pretty much the same way for more than a century.. The dough must be made only with flour, yeast, salt, and water. There is no olive oil in the blend, so it is a very light, soft dough.
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ALTERNATIVE BASES With consumers becoming more health conscious the idea of a large amount of dough may not appeal to them. Which is why a whole host of new alternative bases have been popping up so people can get their pizza fix without the traditional base. 8
Here are our top 5 alternative pizza bases:
CAULIFLOWER The most well-known of the veggie crusts, cauliflower is a popular option for gluten-free and Paleo eaters, as well as omnivores who just want to fit more vegetables into their diet.
COURGETTE Just like cauliflower, courgette has been transformed into spaghetti noodles and more but now it’s also as versatile to become a pizza base.
QUINOA One of the trendiest grains to grace menus over the last couple of years, free of gluten and a great base for vegans.
PORTOBELLO MUSHROOM Not the traditional crispy pizza base as we know it but more of a holder for tomato sauce, gooey cheese and toppings of your choosing.
SWEET POTATO Not quite as healthy as some of the other range ofunhealthy BBQ sauces alternatives but it givesOur a typically foodwill smoky sweet an antioxidant boost andadd onesome of your five and a day. notes to your chicken 9
STUFFED TO THE BRIM Thin or thick crust isn’t the only options we’re faced with in today’s pizza market. The trend for stuffing the crusts seems to have died down but it’s a great opportunity for customisation and upselling. So what crazy and innovative ingredients can you stuff onto your menu to make more money:
CHEESE Not necessarily crazy or innovative but a real crown please – a lovely string of cheese from the crust is a sight to behold.
HOT DOG This weird and wonderful combination was a real winner when first launched in 2012. This is perfect to dunk into a pot of Heinz Honey & Mustard sauce.
PEPPERONI Another meaty topping has found its way into the crusts of pizza recently giving an extra helping of one of the nation’s favourite toppings. 10
IF YOU THINK ANY OF THOSE ARE WEIRD TAKE A LOOK AT THESE, ANYTHING GOES:
PEANUT SAUCE STUFFED CRUST
MARMITE STUFFED CRUST
CRANBERRY STUFFED CRUST
SQUID INK AND MUSTARD CRUST
SALMON CREAM STUFFED PIZZA
SAUSAGE STUFFED CRUST
http://www.realclear.com/offbeat/2015/01/20/weirdest_things_stuffed_into_a_pizza_crust_from_around_the_globe_10546.html
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GETTING SAUCY
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TOMATO/MARINANA SAUCE
BBQ
GARLIC & BECHAMEL
PESTO
Always the post popular sauce to ladle over the base. Made with toma d pepper it’s the traditionalists favourite but there are new kids on the block!
Americana is still booming and the popularity of BBQ sauce on pizza has been prevalent for a number of years. Authentic BBQ trends like smokey, liquor, sweet/sticky flavours are emerging.
White and lighter sauces are increasing in frequency on menus. Perfect for people who aren’t a fan of tomato sauce.
One of the easiest pizza sauce alternatives is jarred pesto (or homemade). Just spread it straight on the pizza crust and top with your normal toppings.
HOISIN
SALSA
CHLLLI CURRY SAUCE
CHOCOLATE
Sweet Asian hoisin sauce gives an Asian flair to your pizza and appeals especially to those who love Peking duck. Try topping it with cooked salmon, chicken, or duck. After cooking, top it with chopped green onions and cucumber.
Another easy jarred alternative to pizza sauce and works especially well if you add chorizo, corn, beans, and other Latin-influenced toppings.
With so many pizza sauces available a curry pizza can be a convenient and quick meal, especially when paired with a naan bread base. Top it with chicken and paneer, a mild Indian cheese.
A bit left field! But the increase in dessert pizzas has led to the rise in chocolate being used as as sauce for a sweet based pizza.
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Your perfect heinz range Hot & Spicy • Firecracker • Heinz Yellow Mustard • Sweet Chilli Sauce
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BBQ Brilliance • Korean BBQ • Mustard BBQ • HP Texan
Deliciously Creamy • Creamy Pepper • Baconnaise • Classic Burger
Dipping Delights • TK • Sweet Chilli Sauce • Creamy Garlic • Barbecue Sauce • Creamy Honey Mustard 15
DON’T STRING THEM ALONG What is the best pizza cheese? Without a doubt Mozzarella. However it is not the only option when it comes to cheese for your pizza. There are lots of flavourful cheeses you can use to create your favourite combination.
MOZZARELLA Fresh mozzarella should be your standard go-to cheese for pizza. This style of mozzarella cheese is the classic Italian pizza cheese and its minimal processing offers up a fresh taste with a light and creamy texture.
BURRATA Burrata literally translates into “buttered,” which acts as a sneak peek into its rich flavor. It’s a fresh Italian cheese made from mozzarella and cream. At first glance it might look similar to a fresh ball of mozzarella, but the real charm of burrata — and what sets it apart — is the creamy inside.
CHEDDAR This hard, sharp-tasting cheese is a great addition to pizza. Although people don’t tend to associate cheddar cheese with pizza, it is in fact an ingredient in a lot of pizza cheese blends. Since cheddar has small elasticity, it doesn’t blister as easily as mozzarella, which is why it’s a good addition to your pies. 16
SMOKED GOUDA The cheese has an editable skin and is generally on the creamier side in texture but with a strong smoky flavor. The cheese is best used diced up on pizza as it doesn’t melt wellIt combines well with bacon, caramelized onions, or roasted vegetables.
BLUE CHEESE Combines well with fresh bright flavored vegetables such as cherry tomato. You can use it crumbled on the bottom layer or create a blue cheese bĂŠchamel sauce as the sauce layer.
OUR PERFECT CHEESE BLEND! For a punchy cheese flavour with colourful & gooey end result why not top your pizza with Provolone, Gruyere, Mozzarella and dot creamy Ricotta in and amongst the toppings.
GOATS CHEESE Soft with a slight tang. Goats cheese adds a great light and creamy texture to a pizza. Great with caramelised onions and some Parma ham!
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So we’ve got the base, the sauce and the cheese sorted, now comes the fun part…
TOPPINGS!
Time for a quiz… can you guess the UK’s top 3 most popular pizza toppings, we will give you a clue pepperoni isn’t one of them! Answers at the bottom of the next page. Meat is always going to be a popular choice atop a pizza. Bacon, ham, sausage, pepperoni and chicken are all staples of menus but with consumers demanding more from their pizza people are upping the game.
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THE MEATY ONES
CHICKEN
ITALIAN MEATS
Not the most exciting plain on pizza but it’s easy to spice it up with some heat and aromatic flavours like, piri piri, jerk, thai or tandoori. This will give your pizza a big kick of flavour.
We all know the traditional pepperoni and salami but it’s easy to elevate a pizza with some more premium Italian meats like: • Prosciutto • Poppa • Bresaola • Cotechino • Culatello • Porchetta
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Mushrooms, Onion and Ham
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PREMIUM MEATS
NDUJA SAUSAGE
DUCK
SMOKED-BBQ MEATS
A brilliantly spicy little sausage, with heat and spice being a popular trend with consumers this will give a good kick on top of your pizza.
Asian food is huge and the combination of duck and hoisin sauce atop a pizza is a real winner.
Pulled pork, Brisket, Pork Belly are all great additions to pizza. The big bold flavours stand up to a hearty sauce and cheese. This is one to pair with a really good BBQ sauce.
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PUT THE VEG ON THE TABLE! With vegetarianism and veganism booming the demand for vegetarian toppings is ah high as it ever has been. We explore some of the most on trend ingredients to adorn on top of your ‘pie’!
KALE – Although the trend for kale
DAIKON RADISH – Another one to
MUSHROOM – Definitely not new
COURGETTE FLOWERS – A faintly
is declining it’s still great on top of a use with Asian influences. With a pizza especially paired with chicken! milder flavour than a traditional radish it won’t overpower other ingredients. CAULIFLOWER – If your not using this as a base this cheap ingredient is perfect charred to add on top. If SAMPHIRE – A salty green. This is a you can get it purple cauliflower will perfect vegetable to cut through a creamy goats cheese. add a pop of colour. but the varieties of mushroom you can add are in abundance. Try oyster or shitake if you’re creating an Asian pizza.
FENNEL – A brilliantly spicy little
sausage, with heat and spice being a popular trend with consumers this will give a good kick on top of your pizza.
sweet flavour and a great additional of colour.
SPROUTS – A good source of
protein, iron and potassium, Brussel sprouts are a great addition but should be paired with a stronger flavour.
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TOP PIZZA IDEAS BULGOGI BEEF Shredded marinated & cooked beef or steak Sliced spring onions Mushrooms – optional Cheddar & mozzarella cheese mix Red chilies Coriander Heinz Sticky Korean BBQ Sauce 1. Top base of choice with pizza sauce or Heinz Sticky Korean BBQ Sauce, add the meat, sliced spring onions and cheese 2. Once cooked drizzle liberally with Heinz Sticky BBQ Sauce and garnish with sliced red chilies & chopped coriander WHY NOT TOP WITH KIMCHEE
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CAROLINA PULLED PORK Smoked pulled pork Roasted sweet corn Onions Cheddar & mozzarella cheese mix Pizza sauce 1. Top base of choice with pizza sauce or Heinz Mustard BBQ Sauce 2. Add the meat, sweetcorn, chopped onions and cheese 3. Once cooked drizzle Heinz Mustard BBQ Sauce (Carolina BBQ)
SERVE WITH A SLAW OR FOR A SPICY VERSION ADD SLICED GREEN JALAPENO’S 21 25
ALL DAY BREAKFAST CALZONE Cooked and sliced bacon Sausage Mushroom mix Lightly cooked scrambled egg Cheddar & mozzarella cheese mix Heinz Tomato Ketchup 1. Place meats and mushrooms on to rolled out base and top with scrambled egg & cheese 2. Drizzle with Heinz Tomato Ketchup, fold in half and crimp the edges 3. Sprinkle a small amount of cheese on top and bake until golden
FOR A SPICY KICK USE HEINZ FIRECRACKER SAUCE
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BACON FEAST STUFFED CRUST
CREAMY BLACK PEPPER RANCH PRIMAVERA
Cooked smoked bacon Onions Cheddar & mozzarella cheese mix Creamed cheese Pizza sauce Chipotle chili flakes Heinz Smokey Baconnaise Sauce Heinz Chipotle BBQ Sauce
grilled courgettes wilted spinach blanched green beans blanched asparagus peas Cheddar & Mozzarella Cheese Mix Parmesan cheese Heinz Creamy Black Pepper Ranch Sauce
1. Mix Heinz Smokey Baconnaise Sauce with Cream Cheese, some Cheddar & Mozzarella Cheese Mix and some chopped cooked bacon
1. Liberally spread the base of the pizza with Heinz Creamy Black Pepper Ranch Sauce and top with vegetables and cheeses
2. Pipe or place this around the outer edge of the dough and fold over about 1� in and seal well
3. Finish with fresh picked rocket leaves
2. Bake until golden and drizzle with additional sauce if desired
3. Add pizza sauce and top with bacon, onions and cheese 4. Once cooked drizzle with Heinz Chipotle BBQ sauce and sprinkle some chipotle flakes on top CHICKEN WOULD BE A GREAT ADDITION
TRY A MILD CREAMY GOATS CHEESE AS AN ALTERNATIVE TO PARMESAN
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A SIDE ORDER OF DELICIOUS Pizza is the main star of the show but it’s accompanying cast is just as impressive. Combos and meal deals are a great way of turning what would just be the sale of one pizza into a multitude of other delights to excite the taste buds.
CHICKEN WINGS Covered in our previous edition ‘Fluent in Feathers’ chicken wings are an inexpensive way of creating a great range of flavours which can accompany a pizza. BBQ, Sweet Chilli, Peri Peri, Buffalo the possibilities are quite endless when smothering with a sauce or using a dry rub.
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CITRUS SALAD
SIMPLE CARROT SLAW
JALAPENO POPPERS
The refreshing flavors of a citrus salad heighten and complement the flavors you’ll find in your pizza. Use this side dish to brighten your meal and go with your main dish without overpowering it.
A fresh and bright companion to pizza, a carrot slaw can be whipped up in a hurry. It’s one of those side dishes that’s great to pull together in a short space of time. Our Heinz [Seriously Good] Mayo made with Free range eggs makes the perfect base for your slaw.
Hot and spicy with soft and cheesy middle. These may not be to everyone’s taste but with heat still being a big trend in 2018 and beyond these are the perfect side to accompany a pizza.
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FORECASTING THE FUTURE OF PIZZA! Pizza is great in today’s day and age but with time, technology and even more creative chefs coming on board to shake up the category we’re in for a treat in the future.
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BREAKFAST PIZZA If breakfast is the most important meal of the day, it makes sense to break your fast with a dish that you enjoy. The idea of all day dining has hit pubs and restaurants, could we be seeing this in the future for pizza restaurants? Breakfast pizza is a huge hit on the back of the brunch trend with eateries now adding.
GOING GOURMET TO GO BACK TO BASICS! Pizza alongside burgers have been going increasingly gourmet with its ingredients, alternative bases and sauces but with the trend for nostalgia we could be seeing pizzas going back to their roots. This includes cooking caveman style in a wood fired oven for an authentic tasting and looking pizza. Nostalgia also stretches to ingredients of yesteryear, who remembers the Heinz Baked Bean pizza??
MORE WAYS TO ORDER Phone. Internet. App. Three of ways we’re all familiar with ordering a pizza. But with new technologies emerging there are going to be more ways to order. Home personal assistants, Alexa and Google Home are already part of millions of homes and voice ordering through these are going to be ever more popular. What’s next…just thinking about pizza will order one for us?
NO HUMAN CONTACT FROM ORDERING TO DELIVERY We don’t have to talk to anyone to order our pizza but the next development is delivering through autonomous cars. Dominos and Ford are currently trialing this system in the USA. http://www.spoonforkbacon.com/2016/06/breakfast-pizza/
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PIZZAGRAM
WHO’S HOT IN PIZZA
YARD SALE
PRINCI
Yard Sale pizza is insanely hip; it is witty of name and cool of font. It was started, literally, in one of the founders’ back yard, graduated to supper clubs and now has three east London branches including its latest, Walthamstow.
Princi is not Neapolitan. What it is is a Milanese icon, brought to London in 2008 by Alan Yau and still serving delectable baked goods, sensational fresh salads and impeccable pizza that has the crispy-chewy balance down pat.
Clapton, Finsbury Park & Walthamstow yardsalepizza.com 34
NY FOLD NY Fold is different. Founded by New Yorkers Michael and Annabel Wheeler and showcasing the talents of the UK’s number one pizzamaking champion Fabio Ferrarini, this joint – it definitely qualifies for the appellation – features such ingredients as pulled pork, mashed meatballs and smoked scamorza.
MAMMA DOUGH Three south-London locals serving great, and great-value, sourdough pizza made with carefully chosen fresh ingredients and a 36-hour-plus prove on its organic Shipton Mill flour bases. Mamma Dough serves a mix of the classic (margherita, devil, john o’ goat - ha) and locally varying specials.
HOMESLICE Homeslice is not one for traditionalists. Yes, they do a mean margherita, with perfectly salty smoky dough and just the right base/ sauce ratio, but the menu here is inventive – with toppings such as xo pig cheek, collard greens and crackling furikake, possibly too much so for some. 35
FOR MORE INFORMATION
and support on how you can maximize your pizza offering please contact your account manager or Andrew Bacon, Culinary Development Innovation Manager – Andrew.bacon@kraftheinz.com