I have successfully released my newest signature pizza creation. It is a soft release, and we’ll make more noise about it soon. We have crimini in house for this pie, and will be suggesting customers try them on any pizza when wanting My version of the “Fun Guy”
garlic butter base
Sliced white mushroom
thick sliced crimini (1.5X white mushroom weight)
minced fresh rosemary and thyme (minced basil also very good)
VERY LIGHT mozz/prov blend
drizzle with EV olive oil out of the oven.
cut and serve.
It was a sort of unfinished flavor profile that came together with the rosemary/thyme and olive oil. This is a new addition to our white pizza line, and the new installment of adjusting people’s definition of what pizza is.
We have crimini in house for this pie, and will be suggesting customers try them on any pizza when wanting inspiration or “something new”. Nice enhancement to the cheesesteak as well. I actually get them for like 40 cents more per pound than white, so my cost isnâ€™t much more for a pie using them . . . 4 cents for a 10â€ and about 10 cents for 16â€. Iâ€™ll leave them as a regular topping for now (as introductory pricing) and consider â€œpremium pricingâ€ later if they get popular and/or more expensive due to waste and price increases.