The first is a Brussels + Bacon Pizza. It is topped with hand-separated Brussels sprouts that have been dressed in olive-oil and charred until crispy, sweet caramelized onions, Nueske’s applewood smoked bacon, Romano and creamy goat cheeses and seasoned with black pepper. The $13.50 pizza is a new feature at the at the Playa Vista, Calif.-based chain’s more than 200 locations.
Also available systemwide is a Roasted Beets with Whipped Goat Cheese Salad. The $5.50 salad is prepared with red watercress, roasted beets, and whipped goat cheese with a garnish of California pistachios and a lemon vinaigrette dressing. Come April, the chain will roll out new seasonal menu items quarterly.
The chain restaurant is doing what many New York area pizzerias already do. Forcella, an artisanal pizzeria with locations in both Brooklyn and Manhattan, offers salad-centric pizzas as well as seasonal veggie topped pies.
And the newly opened Park Slope Brooklyn Central Pizza not only offers seasonally topped pies, but also introduced a seasonal cocktail program. Cocktails are made with locally grown, seasonal ingredients and are meant to complement the changing menu.