Ok, now that I got your attention. I have a couple that I’ve been bouncing pizza ideas off of and the topic of providing a meatless “meat” pizza came up. For a vegitarian option yes, but we’re also in a heavy Catholic area, (and of course that includes me as a Deacon)…and wonder if anyone has tried using the “Boca” meats as a meatless option.
Specifically thinking about experimenting with things like the MorningStar “sausage” crumbles and some of the newer “Chicken” products that taste decent alone, just curious what they do on a pizza.
Has anyone used these types of substitutes with success? I’m thinking inventory overhead would be minimal as I would simply purchase a couple of selections from my local supermarket and stick in the freezer untill needed.
Specifically thinking about experimenting with things like the MorningStar “sausage” crumbles and some of the newer “Chicken” products that taste decent alone, just curious what they do on a pizza.
Has anyone used these types of substitutes with success? I’m thinking inventory overhead would be minimal as I would simply purchase a couple of selections from my local supermarket and stick in the freezer untill needed.
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