November 14, 2013 |

Pizza Today on the Road: Northern Arizona

By Denise Greer


Pizza Today Associate Editor Denise Greer and Creative Director Rick Daugherty traveled to northern Arizona this week. Here’s a sneak peek of some the pizzas we tried:

We Cook Pizza & Pasta, in Tusayan, Arizona, features a unique take on the Margherita:

:20131114-091432.jpg

We Cook Pizza & Pasta offers a colorful Chicken & Broccoli Pizza:20131114-091527.jpg

Fratelli Pizza, in Flagstaff, Arizona, gets creative with a Cashew Pesto Pizza:20131114-091609.jpg

Fratelli Pizza sources seasonal peppers for its Route 66 Pizza:20131114-091648.jpg

Get full details of our visit to Fratelli Pizza and We Cook Pizza & Pasta in an upcoming issue of Pizza Today!

More News

January 12, 2017 |

5 ways to ‘dip’ into your apps menu

I dip, you dip, we dip! A tantalizing dip is a great way to provide instant gratification. Many can be made ahead of time and simply heated or plated. A favorite in Pizza Today’s home base of Louisville, Kentucky is beer cheese. Now, there’s debate on whether it should be served hot or cold. But… Read More


January 11, 2017 |

RAVE Restaurant Group, Inc. Names Scott Crane CEO

Dallas, Texas – RAVE Restaurant Group, Inc. (NASDAQ:RAVE) today announced that the Board of Directors has named Scott Crane as Chief Executive Officer, effective today. Crane succeeds Interim CEO Clinton J. Coleman, who will remain in his role as a member of the Board, where he has served since 2007.   “Scott is dynamic leader… Read More


January 4, 2017 |

2017 — What’s trending?

As a new year rang in, the food industry made its predictions of restaurant trends that will sweep the nation, from rising concepts to customer-facing tech and hot menu items. How do these forecasts correlate to the pizza industry? What’s going to be this year’s hot pizza style? What are your predictions? Let’s take a… Read More