2 pizza brands 'lightening up' spring menus
Both Mod Pizza and Blaze are taking decidedly "lighter touches" with their spring offerings, adding a few veggies to star on their menus.
At Mod Pizza it's that 'spear of springtime,' asparagus, that steals the show on the chain's Crosby pizza. The LTO includes roasted asparagus, along with mild fennel-flavored sausage, a house-made red sauce, shredded mozzarella and fig balsamic glaze, topped with sea salt.
"The roasted asparagus delivers an earthy flavor, and pairs beautifully with the mild fennel flavor in the sausage," Mod's Culinary Manager Brian Figler said in a news release. "The balsamic fig glaze finish gives the zing of vinegar and the sweetness of fig.
"Not only is this pizza tasty, but asparagus is loaded with nutrients and antioxidants, and is a great addition to any pizza or salad. We’ll continue to rotate our topping options to offer new choices to our vegetable lovers each season."
The LTO is available through July 10, along with two other springtime favorite, including grated carrots and roasted broccoli.
Meanwhile, at Blaze Fast-Fire’d Pizza, the chain is launching its Simple Salads selection, straight out of the mind of Executive Chef Bradford Kent.
Simple Salads are made with in-season produce, tossed with a selection of dressings and available as either entrees or side salads. In fact, if the rabbit's repast is really your "thing" you can now get a Salad Pizza at Blaze made with any of the Simple Salads atop a warm garlic pesto and Parmesan crust.
"We apply the same thoughtful approach to our new Simple Salads as we do to our signature pizzas," Chef Kent said in a news release. "Whether a hot-and-crispy pizza, or a salad with fresh, seasonal fruit and wild baby arugula, our goal is to provide guests with a variety of quality, clean ingredients to satisfy their cravings."
Though simple salads change with the season and even sometimes the restaurant location, some of the current offerings include:
- Tomato and mozzarella with wild baby arugula, romaine, mozzarella, roasted red pepper and basil pesto vinaigrette.
- Arugula and seasonal fruit with wild goat cheese and balsamic glaze.
- BLT Cobb, with bacon and buttermilk ranch dressing.
- Caesar with Asiago croutons.
- Kale, quinoa and cranberries with a citrus vinaigrette.