By Mike Kostyo
Carron Harris
While aiming to create an extra-cheesy pizza to capture the interest of Millennial families, the team at take-and-bake pizza brand Papa Murphy’s landed on a deceptively simple idea: Instead of rethinking the cheese on top of the pie, why not adjust the base instead, swapping out the traditional marinara for a luscious helping of cheese sauce? The resulting LTO Double Bacon-Cheddar Pizza begins with a layer of silky nacho cheese sauce, made with a hint of jalapeño for just a touch of spice, and then covered with traditional mozzarella. With protein-topped pizzas being the brand’s bread and butter, both Canadian and crispy bacon are featured to keep the dish meaty and familiar. A sprinkle of green onions adds color and a pop of freshness.
“Most people order the same pizza every time, so it can be difficult to get them to venture off their path,” says Carron Harris, Senior Director of Culinary, reporting that the launch exceeded sales expectations. “In my opinion, it was a ‘best of’ because it was not only delicious, but fun. Who puts nacho cheese sauce on a pizza? We do!”
ABOUT THE AUTHOR
Mike Kostyo is the VP of Menu Matters, a private consultancy that works with foodservice professionals to analyze, understand and leverage food and beverage, industry and consumer trends. Kostyo has been a recurring guest on Fusion TV’s “The A.V. Club” show; has been featured on NBC News, CBS Radio and Gimlet Media’s “Why We Eat What We Eat” podcast; is regularly featured in newspapers and magazines; speaks at numerous conferences across the country; and was a judge on Food Network’s “Eating America.” For over a decade, he was the resident Trendologist and an Associate Director at Datassential, one of the food industry's leading insights companies. Kostyo has a master’s in Gastronomy from Boston University, plus certificates in the culinary arts, baking arts, wine and artisan cheese production. He is a regular contributor to Flavor & The Menu and can be reached at [email protected].
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