Piece of pizza

As one of the nation’s favourite foods, pizza is a sure-fire seller, but be a little creative to really get a ‘pizza’ the action

Pizza is ideal for foodservice operators: it’s quick and easy, versatile, lends itself well to creativity and innovation, is cost-effective and good any time of day and for any occasion. Add to that the fact it was the most-ordered takeaway dish in the UK in 2022 and it’s a must for operators’ menus.

Vegan meat and cheese toppings are expected to take the spotlight in 2023, along with premium toppings. Specialty flours for bases and soft cheeses are ingredients consumers will be looking for. American styles are becoming more popular, with research showing two in five people are keen to try Detroit-style square pizza.

Give these toppings their moment to shine

» Tinned fish –mackerel, sardines

» Fruit, such as cherries and pineapple

» Mushrooms

» Broccoli

» Pesto

STYLE TRENDS TO INTRODUCE

Roman

Thin, crumbly texture rectangular base, typically topped with plenty of cheese and meats.

New York

Wood-fired, chewy-crunchy crust.

Chicago

Deep dish crust, at least an inch deep, with cheese on the bottom.

Detroit-style square

Light, airy base with toppings added in reverse starting with ingredients such as pepperoni – traditional for this pizza – then lots of cheese, which soaks into the base making it buttery, finished with tomato sauce seasoned with garlic and spices. Spread cheese right to edges so it melts creating a crisp crust.