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In this issue of The Slice, Rich’s newsletter dedicated to pizza for foodservice, we’re diving into the art of pizza! When it comes to pizza, every slice serves not just as a meal, but as a story of creativity and passion. Today, that story has transcended pizza’s humble beginnings to become a canvas for some of the world’s most talented chefs. In any city, you’ll find operators elevating what can be a simple, everyday staple into works of culinary art, showcasing gourmet ingredients, bold flavor pairings, and innovative techniques. Let’s think outside the pizza box.

Offering creative, unique toppings is a proven way to excite your regulars, attract new guests, and keep everyone coming back to try what’s new.

FIND A BALANCE. – Heat, salt, acid, sweetness — balance your flavor profile properly. If the centerpiece of your creation is salty, smooth it out with something creamy or a hint of sweet.

THE PERFECT BITE. – Think about texture. Where can you surprise your guests? The right bite might include all of crunchy, chewy and creamy in a single mouthful.

FOLLOW THE SEASONS. – Toppings taste best when they are fresh. Change your menu with the seasons and your pizza will always be at the top of its game. Local heirlooms in summer, squash in autumn, root veggies in winter, and ramps in the spring.

PREP IN STEPS. – It might not always make sense to fully top your pizza and bake everything together. Cured meats, for example, may be best added after the bake.

PICTURE PERFECT. – You want your guests craning their necks in envy as a pizza is carried through the dining room. Use garnishes and presentation elements to add pops of color and pattern.

Off Menu: Some of the Most Creative Pizzas in the US

Bone Marrow Pizza by Herb & Wood, San Diego

Two bones, escargot, Gruyere, herbs and caramelized onions.

24K Pizza by Industry Kitchen, NYC

Squid ink dough, Stilton cheese, 24-karat gold leaves, caviar, truffles and foie gras.

Crab Rangoon Pie by Fong’s Pizza, Des Moines

Crab rangoon base, surimi, green onion, mozzarella, and asiago topped with crispy wontons and sweet chili sauce.

Pizza Pot Pie by Chicago Pizza and Oven Grider Co., Chicago

Sicilian bread-type dough, a homemade sauce, a special blend of cheese, sausage and whole mushrooms.

Create Your Own Art!

Go gourmet. Our Pizza Dough Balls are exactly like scratch crust — but they’re much easier. Offering our most authentic pizza making experience, Dough Balls arrive pre-portioned and ready to thaw, proof, stretch, top and bake into gourmet pies.

Shaved Asparagus Truffle Pizza on 00 Style Dough Ball

Bring the fresh flavors of spring to your kitchen with our Asparagus Pizza. Made with Rich’s authentic 16 oz. Pizza Dough Ball, perfect for beautiful artisan pies.

Get the recipe!

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