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Domino’s debuts cheese-laden specialty pizzasDomino’s debuts cheese-laden specialty pizzas

Bret Thorn, Senior Food Editor

January 26, 2009

2 Min Read
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Bret Thorn

ANN ARBOR Mich. Domino’s Pizza on Monday launched a line of six specialty pizzas boasting 40 percent more cheese than its regular pizzas as well as cheese-sprinkled crusts.

Called Domino’s American Legends pizzas, the new line comes just in time for Super Bowl Sunday, one of the biggest pizza-selling days of the year, and is intended to highlight unique regional American tastes. The six pizzas include Honolulu Hawaiian, Cali Chicken Bacon Ranch, Pacific Veggie, Memphis BBQ Chicken, Buffalo Chicken and Philly Cheese Steak.

The pizzas sell for $12.99 for a large and $10.99 for a medium. They are now available throughout the continental United States and will be further promoted starting Feb. 9 with a media campaign developed by Crispin Porter Bogusky. Dairy Management Inc., the marketing arm of the American dairy industry, will provide additional promotional support.

Separately, Domino’s has quietly made a vegetarian sandwich available nationwide, along with the Oven Baked Sandwich varieties, including Philly Cheese Steak, Chicken Bacon Ranch, Chicken Parm and Italian, which it is promoting heavily.

Acompany spokesman said the sandwich, which can contain any or all of the vegetables and cheeses available at the pizza chain, was made available for people who wanted a sandwich that did not contain chicken or beef. The average price for the sandwich is around $4.99, the spokesman said.

Of the new American Legends pizzas, the Honolulu Hawaiian features sliced ham, bacon, pineapple, roasted red peppers, provolone and mozzarella cheese and a Parmesan cheese crust. Hot sauce and jalapeno peppers are optional.

The Cali Chicken Bacon Ranch has provolone and mozzarella cheese on white sauce, topped with chicken breast, bacon, tomatoes and parsley, all on a provolone crust.

The Pacific Veggie features roasted red peppers, spinach, onions, mushrooms, tomatoes and black olives with feta, mozzarella and provolone cheese on a Parmesan crust.

The Memphis Barbecue Chicken has chicken breast, barbecue sauce, onions and parsley with provolone, mozzarella and cheddar cheese on a cheddar crust.

The Buffalo Chicken boasts chicken breast, hot sauce, onions and parsley with provolone and American cheeses on a cheddar crust.

And the Philly Cheese Steak pizza has steak, onions, green peppers and mushrooms with provolone and American cheeses on a provolone crust.

Ann Arbor-based Domino’s has more than 8,600 units in 55 countries.

Contact Bret Thorn at [email protected].

About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
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