In keeping with the theme of showcasing the endless versatility of KronoBROIL® Gyros Slices, we developed some unique recipes targeting the country’s fastest growing menu category among fast casual restaurants – pizza! (Foodservice Trends, Mintel 2017) Now you might be asking yourself…“Why put gyros, a traditionally Greek food and unusual pizza topper, on something as familiar as pizza?” The reason is simple; according to the same report referenced above, US consumers say unique flavors or ingredients in familiar dishes would entice them to try new menu items. Additionally, consumers are ratcheting up their tastes and expectations, seeking out ethnic fare along with bold or spicy foods and other exotic flavors. (Global Trends Report, Mintel 2016)

My first pizzeria-inspired menu solution incorporates three of our most popular offerings – KronoBROIL® gyros slices, our 4”x11” thin flatbread and creamy White Satin™. As you’ll soon find out…this is NOT your Yia Yia’s flatbread! Start by brushing the flatbread with olive oil and then “blind baking” it at 350°F for 6-8 minutes or until crisp. Next, spread the flatbread with a wild mushroom, roasted garlic and olive tapenade. Add thinly sliced gold potatoes that have been blanched, and then sautéed with rosemary and garlic. Now, pile on the KronoBROIL® gyros slices and top everything with shredded Monterey Jack cheese. Send the topped flatbread through an impingement-style pizza oven, or place it under a broiler to melt the cheese. For service, drizzle with a creamy sriracha-infused White Satin sauce, and top with freshly chopped parsley.

The next concept caters to those pizza lovers that really like to pile on the meat. It’s a delicious calzone that I like to call “It’s all Meat to Me”. Roll our your pizza dough to ¼” thickness and top half of the dough with KronoBROIL® gyros slices, browned ground beef, sautéed mushrooms, caramelized Vidalia onions, mozzarella cheese and a creamy peppercorn steak sauce. Fold the other half of the dough onto the topped portion, and crimp the edges together using egg wash. Lastly, brush the entire top side of the calzone with the egg wash and bake at 350° for 15-20 minutes or until the dough is golden brown and crispy.

-Chef Nick

2 Responses to “Redefining Pizzeria Menu Concepts”

  1. ELENI SKAROPOULOS

    EVERYTHING SOUNDS VERY DELICIOUS., AND YOU MADE ME HUNGRY NOW.
    GREAT IDEAS, WE WERE DUE FOR SOMETHING DIFFERENT.
    KEEP IT UP! !
    ARE YOU IN ILL. CLOSE TO JOLIET???

    Reply
    • Jillian Hermanowicz

      Thank you! We are located in Glendale Heights, IL.

      Reply

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