Pizza innovation includes revamped recipes, plant-based pies and trendy toppings.
Pizza Hut is releasing an updated version of its Original Pan Pizza after three years spent reinventing the recipe. The new pizza is baked in a newly engineered pan that delivers a golden-brown, crispy and buttery crust and is topped with a new blend of cheese and sauce.
New from California Pizza Kitchen is the BBQ Heirloom Carrot Flatbread, a vegetable-forward spin on the chain’s Original BBQ Chicken Pizza. The flatbread is made with hearth-roasted rainbow heirloom carrots, smoked gouda, charred red onion petals, Parmesan, cilantro, barbecue sauce and ranch dressing.
Little Caesars has teamed up with Impossible Foods to offer the new Impossible Supreme Pizza, featuring plant-based sausage. The pie is topped with tomato sauce, mozzarella and Muenster cheeses, caramelized onions, mushrooms, green peppers and Impossible Sausage made from plants.
To develop the Impossible Sausage for Little Caesars’ new pizza, Impossible Foods' scientists developed Impossible Sausage, then the product was custom seasoned for Little Caesars with the savory seasonings, taste and texture characteristics of traditional sausage used as pizza toppings.
Pie Five Pizza is pushing beyond the pie with a new line of calzones.
The Loaded Italian Calzone includes Tuscan marinara, mozzarella, pepperoni, ham, bacon, beef, Italian sausage and house dressing folded in pizza crust.
The Double Pepperoni Calzone contains Tuscan marinara, mozzarella and extra pepperoni folded in pizza crust.
The Meatball Calzone features Tuscan marinara, mozzarella and sliced meatballs folded in pizza crust.
Red Lobster is pumping up its menu with the addition of two new Power Bowls.
The Summer Power Bowl combines quinoa rice, edamame, seasonal berries, sliced almonds and a lemon olive oil vinaigrette with the choice to add grilled shrimp, crispy shrimp, grilled chicken or grilled fresh salmon.
The Dragon Power Bowl features spicy soy-ginger sauce drizzled over quinoa rice and broccoli with the choice to add grilled shrimp, crispy shrimp, grilled chicken or grilled fresh salmon.
Arby’s is introducing the Bacon ‘N Brisket Beef ‘N Cheddar Sandwich, featuring smoked brisket, roast beef, pepper bacon, cheddar cheese sauce and red ranch sauce served on an onion bun.
Sonic is serving new Cake Batter Shakes in two varieties. The Yellow Cake Batter Classic Shake blends vanilla ice cream with yellow cake batter, while the Oreo Yellow Cake Batter Master Shake adds Oreo pieces to the mix.
Applebee’s Neighborhood Grill + Bar is launching Loaded Fajitas. Available in a choice of sirloin steak, chicken or shrimp, the fajitas are topped with hot queso and applewood smoked bacon and are served with fajita vegetables, Spanish rice, warm flour tortillas, a blend of cheddar cheeses, guacamole, lettuce, sour cream, pico de gallo and sour cream.
Baskin-Robbins has joined forces with Netflix to develop two new ice cream flavors inspired by the Netflix original show “Stranger Things.”
Eleven’s Heaven Ice Cream is a waffle cone-flavored ice cream with chocolate-coated sugar cone pieces and a chocolate icing flavored ribbon.
Upside Down Pralines Ice Cream is chocolate ice cream with praline pecans and a chocolate-caramel flavored ribbon.
Carl’s Jr. is focused on the flavors of the West with its new cheeseburger and fries.
The Triple Western Bacon Cheeseburger includes three charbroiled beef patties, four slices of applewood smoked bacon, melted American cheese, crispy onion rings and a tangy barbecue sauce.
The Western Fries feature crispy natural cut fries coated in a Western seasoning that delivers the flavors of barbecue sauce, beef patties, cheese and notes of the sesame seed bun, Carl’s Jr. said.
Cookie dough is the star of three new Classic Cookie Dough Creations from Cold Stone Creamery.
The Dough-lightful Peanut Butter blends classic cookie dough ice cream with peanut butter, Reese’s peanut butter cups and sugar crystals.
The Way the Cookie Crumbles combines classic cookie dough ice cream with a double portion of Oreo cookie pieces and frosting.
The One Smart Brookie features classic cookie dough ice cream mixed with brownie and cookie dough.
Three new mini chicken sandwiches are sliding onto the menu at Pollo Tropical. New Pollo Bite Sliders feature the chain’s Crispy Pollo Bites with savory toppings. The Chipotle Pollo Bite Slider is topped with coleslaw and chipotle mayo, the Cilantro Garlic Pollo Bite Slider is topped with pickled onions and cilantro garlic spread, and the Buffalo Pollo Bite Slider is topped with zesty buffalo sauce.
Two fiery new flavors inspired by global cuisine are joining the Wingstop chicken wings menu: Ancho Honey Glaze and Harissa Lemon Pepper.
The Ancho Honey Glaze Wings are infused with smoky dried ancho peppers from southern Mexico and the heat of aged cayenne.
The Harissa Lemon Pepper Wings feature a blend of harissa pepper paste and roasted bell peppers with lemon zest.
New from Newk’s Eatery are two club sandwiches.
The Chicken Bacon Club Sandwich has sliced a flame-grilled chicken breast topped with bacon, Ammerlander Swiss cheese, romaine, tomato, mayo, olive oil and honey mustard on Parisian bread.
The Bistro Steak Club Sandwich contains a quarter pound of tenderloin steak topped with bacon, Ammerlander Swiss cheese, romaine, tomato, mayo and Dijon served on toasted French Parisian bread.
La Madeleine is launching its Kid Fit Menu, featuring a breakfast dish and a lunch dish that contain at least one cup of fruits and vegetables and fewer than 55 calories.
The Apple Cinnamon Crêpe incorporates spiced apples, vanilla yogurt and crunchy granola folded in a cinnamon crepe served with a choice of Horizon organic milk or Honest Kids apple juice.
The Ooh La La Chicken, Broccoli and Rice contains balsamic-marinated chicken, rice Provençal and broccoli sautéed with Gruyère cheese sauce and served with a fresh fruit salad. The dish comes with a choice of Horizon organic milk or Honest Kids apple juice.