What is Trending Now

BREAKING NEWS: Pizza Consumption at an All-Time High

What is Trending Now

BREAKING NEWS: Pizza Consumption at an All-Time High

Turn off the oven and fire up the grill for a change of pace tonight. Try Mediteranean Chicken Grilled Pizza, Baja Shrimp Grilled Pizza or Santa Fe Style Grilled Pizza tonight. -McCormick Test Kitchens

In news that will surprise no one, the restaurant industry tracker Technomic, Inc. reported that pizza consumption is at its highest level in the past four years. Americans eat a slice of pizza four times a month, "up from 3.4 pizza occasions in 2014."

And according to Food Business News reported, nearly 40% of consumers—an 8% increase since 2014—say that "unique toppings are 'highly important' in creating a good pizza." Chicken and prosciutto are trending toppings.

Here's how you can stay on top of the trends (as if you needed that motivation) and have more than four "pizza occasions" a month (without leaving your house to get it):

 

Pizza Dough You Can't Mess Up

 

Pizza Dough You Can't Mess Up

 

Pizza Rustica (Focaccia Filled with Tomato, Onions & Olives)

 

Pizza Rustica (Focaccia Filled with Tomato, Onions & Olives)

 

Barbecue Chicken Pizza

 

Barbecue Chicken Pizza

 

Roberta's Pizza with Guanciale and Egg

 

Roberta's Pizza with Guanciale and Egg

 

White Pizza with Ricotta, Yogurt, Tomatoes, and Basil

 

White Pizza with Ricotta, Yogurt, Tomatoes, and Basil

 

Glazed Shallot, Walnut, Sage, and Goat Cheese Pizza

 

Glazed Shallot, Walnut, Sage, and Goat Cheese Pizza

 

Savory Apple Tart Flambée

 

Savory Apple Tart Flambée

 

Cacio e Pepe Pizza with Roasted Radishes

 

Cacio e Pepe Pizza with Roasted Radishes

 

Salad Pizza

 

Salad Pizza

 

Asparagus and Arugula Pizza with Vegan Pesto

 

Asparagus and Arugula Pizza with Vegan Pesto

 

Grilled Fennel Flatbread with Olives and Sultanas

 

Grilled Fennel Flatbread with Olives and Sultanas

 

Leek, Bacon and Goat Cheese Pizza

 

Leek, Bacon and Goat Cheese Pizza

 

This article was written by sarah jampel from Food52 and was legally licensed through the NewsCred publisher network.

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