Sponsored by Stonefire® Authentic Flatbreads
Pizza is a favorite dining choice of many consumers, so operators are finding ways to add innovative versions of the universally popular food item to their menus. Adding traditional pizza or flatbread pizza does not have to come with the investment in costly equipment. The solution is to use fully baked pizza crusts, flatbreads and even naan to create a winning pizza. The flatbread crust adds an appealing texture and flavor, and can help the operator stand out from the competition.
Crust is an important feature of any pizza. According to research firm Technomic in its 2018 Pizza Consumer Trend Report, 44 percent of all consumers say they choose pizza operators based on who offers the best crust. That’s up from 40 percent in 2016.
Lighter crust for indulgent toppings
Flatbread pizzas are easier to prepare than traditional pizza because operators that start with fully baked pizza crusts can save steps in dough preparation.
When Taproom No. 307 opened in New York eight years ago, it took over the space previously occupied by an Italian restaurant. “We didn’t want to do pizza particularly, so we said let’s make something easier and lighter,” says owner Roberta Souza.
The solution was to offer flatbread pizzas. “The big difference is all about the crust,” Souza says. “You eat a flatbread pizza and you’re not getting full.”
Of the eight flatbread pizzas featured on Taproom No. 307’s menu, the most popular is Truffle Burrata, which includes homemade pesto, mozzarella, tomato and kale. The indulgent toppings and the light crust make it a customer favorite, Souza says. “If we change the menu, we don’t change that.”
Other popular flatbreads on Taproom's menu include:
- the Shroomer, with artichokes, truffle oil and béchamel cream
- Buffalo Chicken with crispy chicken and blue cheese dressing
- Prosciutto di Parma with arugula, mozzarella, ricotta spread and truffle oil.
Better than frozen
Serving pizza flatbread is a good way to satisfy customers seeking variety. When Lush Burger opened in Scottsdale, Ariz., in 2017, the owners inherited the pizza menu and decided to upgrade the offerings. “We ended up switching from frozen pizza dough to flatbread,” says general manager Sam Panice. “We knew flatbread would be a better way to present pizzas.”
One of the most popular flatbreads at Lush Burger is The Cheeseburger One, with special sauce, chopped lettuce, diced tomato, sliced onion, Wisconsin Cheddar Jack cheese and crumbled Angus beef. “We’re known as a burger joint, so it’s kind of a fun way to incorporate a burger and flatbread,” Panice says.
Another big seller is The Breakfast One, which features bacon, sausage, olive oil, Wisconsin Cheddar Jack Cheese, topped with two fried eggs. “It’s messy, it’s fun and just super tasty,” Panice says. He adds that flatbreads are also big sellers in catering, because they are shareable. Also, he adds, “Flatbreads look gorgeous.”
Operators who want to add flatbreads to their menu but lack the resources to prepare their own dough can turn to Stonefire® Authentic Flatbreads. Stonefire spent years perfecting the artisan baking process and the results are clear at first bite — stone-baked, deliciously authentic taste. Thin or traditional, Stonefire pizza crusts are incredibly versatile and allow for playful culinary experimentation that will wow customers.
Going nontraditional
While some flatbread pizzas reflect lighter versions of traditional favorites, others provide a base for exciting, adventurous flavors. For example, the menu at The Flatiron Room in New York features two flatbreads. The popular Margherita variation is topped with marinara sauce made with San Marzano tomatoes, onions, garlic, and mozzarella and Parmesan cheeses, finished with a basil pesto.
The Flatiron Room's other flatbread selection, Pig & Fig, combines traditional toppings such as mozzarella and Parmesan cheeses with gourmet ingredients such as figs and guanciale, the cured jowl of the pig. “We braise black mission figs in red wine and sugar, and slice them to put on the flatbread,” says chef Patricia Williams. The guanciale is sautéed and added to the flatbread. Once out of the oven, the flatbread is sprinkled with fig juice and topped with baby arugula.
For both flatbreads the restaurant prepares the same dough, using two types of flour and agave honey instead of sugar. The dough is rested overnight. “The crust is a very important part of the flatbread,” Williams says. “Similar to bread in a sandwich, it lends structure to the flatbread.”
Build your own
Pizza flatbreads are also a user-friendly way to make global foods more approachable. The three-location Naan Stop in Atlanta specializes in fast, fresh, build-your-own Indian foods such as a Naanwich or rice bowl. One of Naan Stop's flatbread items is Chicken Tikka Masala on naan.
“We’ve been offering it as secret menu item for a long time, for loyal followers who we call naan believers,” says owner Neal Idnani. “It’s a staff favorite as well.”
Naan Stop also added Chicken Tikka Masala flatbread pizza to the kids' menu. Idnani says, “Every kid loves pizza, so it seems like a natural extension to serve naan pizza to kids.”
Whether it’s a modern take on a traditional pizza or a new way to present gourmet toppings on a flavorful crust, naan, fully baked pizza crust, and pizza flatbreads can satisfy consumer demand for a new variation on a favorite theme — pizza.
For information on Stonefire pizza crusts, visit https://foodservice.stonefire.com/inspiration/.
