Signature Series: Pizza

The sheer number of creative combinations that can be put on a pizza are staggering. But what makes a pizza really stand out among the classics? As part of our ongoing Signature Series, FSD spoke to operators about what specialty pizzas their customers go crazy for.

Low Carbon Cheeseless Pizza
Bon Appétit at Starbucks Headquarters

At SODO Kitchen, the retail café at Starbucks headquarters in Seattle, the chefs came up with this cheeseless pizza for Bon Appétit's Low Carbon Day, according to Rick Stromire, general manager for Bon Appétit at the account.

"It went over so well that day that we now offer it every other week," Stromire says. "It is a way for customers to see that a pizza does not have to have cheese, which can mask the fresh local flavors at times. Every bite really shows the freshness because you can taste all of the ingredients." 

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General Wow Pizza
Metz Culinary Management

Wendi Fetty-Drumm, chef at a Metz B&I account, was inspired to make this pizza version of the Chinese classic General Tso’s because of the popularity of sweet and hot pepper relish at her account. Along with the relish, the pizza features breaded chicken chunks, a mozzarella and provolone cheese mix, red pepper flakes, green onions and sesame seeds.

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Air Canada Pizza
San Jose State University

At San Jose State University's Flying Wings & Pizza, all the pizzas are named for airlines such as Southwest, Delta, etc. This recipe is for the popular Air Canada pizza, which Jennifer Goodale, assistant director, says is by far the location's best-seller.

"Our signature pizza sauce has a nice kick to it," Goodale says. "The recipe includes red pepper flakes, garlic, oregano and black pepper, and we spread it out to the edge to make our unique sauce-filled crust. Plus, it’s an all meat pizza [she says about why the pizza is popular], what’s not to love?"

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