Although flour, water, and yeast are three of the most important components of any delicious pizza, it is difficult to imagine any menu without the aid of high-quality oils, vinegar, and spices. If you need some inspiration for using oil, vinegar, and spices in more creative ways, look no further!
Stefano Velia, a pizza chef of 30 years and owner of his own pizzeria, always goes for authentic balsamic vinegar of Modena for pizza applications – especially when paired with caramelized onion, goat cheese, and arugula. If the pizza is not on the greasy side to begin with, a light drizzle of balsamic vinegar is the perfect finish to a fresh-out-of-the-oven pizza. A slight drizzle of hot honey has become another consumer favorite to deliver signature heat in your top pizzas.
Ethnic cuisines are also a surefire idea-starter. Middle Eastern cuisine can easily jazz up pizzas and flatbreads. Za’atar seasoning, a blend of thyme, oregano, sesame seeds, and sumac can be used to spice up salads, grilled meats, and breads.
Adriana Perez, owner of San Diego-based Driana Foods, enjoys sustainable, mono-varietal Spanish olive oils. Picual olive oil, with its fresh basil and tomato plant aromas, pairs well with a milder, creamy flavor profile. Arbequina or Manzanilla work well on dessert pizzas that feature ingredients such as Nutella and berries. Perez also utilizes smoked paprika, sumac, and Aleppo pepper flakes to spice up any pizza. Paprika adds gorgeous color and flavor to tomato sauce, while sumac adds a citrusy acidity to white pizzas.
These ideas promise to help attract all types of eaters to your pizza menu. Make sure to know what flavors you are looking for, do your research, and experiment across the menu. Consumers love to try new things, and who knows? Your next experiment could be your new best-seller!
For more interesting stories and tips on the pizza industry, visit PMQ.