Industry News | June 26, 2015

Pie Five Serves Carolina Golden BBQ Pie for Summer

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Summer is for lovers—pizza lovers. Ditch boring barbecue for Pie Five Pizza Co.’s new Carolina Golden BBQ Pie. The Pie Five pie-intists created the new pizza piled high with smoky pulled pork, crisp diced pickles, perfectly melted cheddar, a kick of spice from fresh red onion, and a tangy Carolina Gold BBQ sauce—with hints of sunshine and freedom. The BBQ pizza masterpiece arrives at Pie Five on June 30, but like a fleeting summer romance, it won’t last forever.

“Customers are going to love the down-home flavor of this pizza that brings out the taste of summer fun in every bite,” says Patty Scheibmeir, vice president of R&D and product innovation for Pie Five Pizza Co. “The Carolina Golden recipe is a unique flavor profile that is perfect this time of the year with its smoky pork and tangy barbecue sauce combination.”

To complement every zesty bite and bring out the pizza’s complex flavor profile, Pie Five recommends pairing the Carolina Golden with a Coca-Cola Freestyle Cherry Vanilla Coke, available at participating locations. Like every Pie Five creation, the Carolina Golden BBQ Pie is smoking with fresh, bold flavor packaged perfectly in a delicious personal pizza for one low price, prepped and ready to enjoy in less than five minutes. It is only available until August 9.

The unique Pie Five model allows patrons to top their pizzas any way they want for $6.99, perfectly baked in only 145 seconds in a custom-designed, state-of-the-art oven. There are millions of possible pizza combinations Pie Five customers can create with four crusts (including artisan thin, classic pan, whole-grain Neapolitan, and gluten-free), seven sauces, and 28 fresh toppings. Additionally, they can add one of Pie Five's freshly tossed, handmade salads served in a baked pizza dough bowl or a decadent home-baked brownie or cookie pie. 

News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.

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