Friday, July 9, 2010

Pizza at the 2010 Summer Fancy Food Show

According to the National Association for the Speciality Food Trade, pizza remains a staple (well, we knew that!) with frozen pizzas that go far beyond pepperoni and sausage. 

Rick Bayless' Frontera Kitchens has three new varieties of wood-fired frozen pizza which are available in stores now:
  • Four Cheese with fresh vine-ripe tomatoes and cilantro 
  • Roasted Vegetable with with red, yellow and poblano peppers
  • Barbeque Style Chicken with grilled red onions and cilantro

Another famous chef, Chef Wolfgang Puck, has added a Four Cheese Tomato Pesto Pizza to his frozen food line - according to their website, the pizza has a "A thin, honey-infused crust topped with a classic basil-pesto sauce, mozzarella, fontina, parmesan and imported goat cheeses and hand-sliced tomatoes."

Amy's Kitchen, always a favorite of ours, has new pizza varities also - Four Cheese Pizza, with a combination of fontina, provolone, parmesan and mozzarella, and Broccoli and Spinach in a White Cheese Sauce. 

A company new on the specialty food scene, Red Fork Natural Foods, introduced Chicken and Smoked Gouda Pizza, and Bianca Pizza with Mushrooms and Kalamata Olives.  And if you're looking for pizza flavored snacks, Cruncho Snacks has pizza flavored peanuts that are available in two size of bags (and in bulk).

There is lots more pizza news and new products to talk about - more later!

1 comment:

  1. All of those pizzas sound really good. I'd love to try any of them. The BBQ chicken is really calling my name right now.