You’re cured!

cured meats, pizza, pancetta

Bacon is great, but do you know your cured meats? From Papa Murphy’s Bacon, Bacon, Bacon Pizza to Little Caesar’s bacon-wrapped crusts, the delicious pork product has become America’s sweetheart. Riding on the bacon-mania wave, bacon’s more mature Italian cousins are starting to appear on American’s radars — and pizzas. Guanciale, pancetta, speck, prosciutto andMore »

Holy Ravioli!

spinach ravioli

Pillowy stuffed pockets are big movers in pizzerias   Stuffed pasta pillows, known as ravioli, have been filled with either beef or cheese for decades. It was that simple. Now with the Food Network’s popularity, the culinary arts have become such a highlight with more and more home cooks, chef wannabes and other great culinariansMore »

It’s a Stretch — Fresh Mozzarella

burrata, fresh mozzarella

Fresh mozzarella sets your pizzeria apart Scott Gittrich, president of Toppers Pizza, doesn’t mind his work commute. That’s because since 1998, Whitewater, Wisconsin-based Toppers Pizza, which has 70 locations across 11 states, has used a local cheese company as its primary supplier and manufacturer for its mozzarella. Located in Belgium, Wisconsin, the manufacturer receives milkMore »

Heart Healthy

feta, tomato, spinach, pizza

Appeal to new and current customers with health-conscious options   Health food is not a phrase that typically comes to mind when describing pizza. With gooey cheese, heavy toppings and thick crust, pizza is most often synonymous with indulgence, celebration and yum. But with some tweaks, customers hoping to maintain a healthy diet can haveMore »