This pizza makes use of a vegetable that’s trending at independent restaurants. It is part of the 223-unit casual-dining chain’s new seasonal menu, which changes quarterly.
Brian Sullivan, California Pizza Kitchen’s senior vice president of culinary development, said the pizza was inspired by “a love of Brussels sprouts internally,” as well as the vegetable’s current popularity.
“It’s doing very well,” he reported of the pie.
To make this white, thin-crust pizza, a thin layer of herbed goat cheese with basil and oregano is spread on the dough. Then caramelized onions, Romano cheese and bacon are added. Next, individual Brussels sprout leaves that have been tossed with salt, pepper and olive oil are sprinkled on top.
The pizza is priced at $13.50.
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Contact Bret Thorn at bret.thorn@penton.com.
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