Spring is a time of renewal. Let’s give your menu a spring spruce up. After sparse winter offerings, spring ushers in new and exciting produce to try on your menu. There are so many new vegetation “popping up” from the ground. Why not turn the spring bounty into pizza specials?
John Gutekanst not only loves bringing spring produce to the menu, he even forages for spring’s wild flavors. Check out his article: Spring’s Bounty is Ripe for Your Pizza Menu.
We have more ideas for you, too. Bring spring to your menu with some of these offerings:
Asparagus ushers in the spring season. Think asparagus is just for roast and serving as a side with meat protein? Think again. Let asparagus shine with a pizza beautifully featuring spears with lemon, smoked pancetta, Asiago and mozzarella. Get the recipe from World Pizza Champion and Restaurateur Tony Gemignani: Tony’s Trending Recipe: Asparagus Pizza. Or, try it shaved for more even distribution. Try this Shaved Asparagus and Egg Pizza. For more Asparagus ideas, read Asparagus: Bring the Spring.
Go to Greens. Spring is the perfect time to finish you pizzas with greens. The early spring enables cold-loving greens like arugula, green garlic, spinach, romaine, ramps, rhubarb, cilantro and sprouts to pop either in farmed fields or on their own in the wild. The warmer weather of late spring brings on the stiffer and hardier garlic scapes, kale, chard, radicchio, endive and nasturtium. Try this Ramp and Walnut Pesto recipe.- Room for Shrooms. Spring is a great time to incorporate wild mushroom. It’s the season where foragers look for beloved Morels and Oyster mushrooms. Check out this mushroom guide.
- Add leeks before the season closes. Leeks work well with sausage and potatoes and great as a ravioli stuffing. Try the Leek-a-Choke Ravioli.
- Say “Yes” to Pineapple. Spring is primetime for this controversial pizza topping. You can go with the classic Hawaiian and BBQ pizzas. Or you can go creative with pies like the Pineapple Upside-Down Pizza or Jamaican Jerk Chicken Pizza.
Go to Greens. Spring is the perfect time to finish you pizzas with greens. The early spring enables cold-loving greens like arugula, green garlic, spinach, romaine, ramps, rhubarb, cilantro and sprouts to pop either in farmed fields or on their own in the wild. The warmer weather of late spring brings on the stiffer and hardier garlic scapes, kale, 
Add leeks before the season closes. Leeks work well with sausage and potatoes and great as a ravioli stuffing. Try the We can’t wait to see how you celebrate spring! Let us know ways you are bringing spring to your menus by tagging @PizzaToday on your social.
