DALLAS, April 28, 2014 /PRNewswire/ -- Perfecting a flavor as bold as Jamaican jerk is something Pie Five Pizza Chef Andy Wittman didn't take lightly. The pizza trailblazer set out to capture the authentic taste of the Caribbean, and his latest culinary marvel proves he's still at the top of his game.
Pie Five's new Jerk Chicken Pie is crafted with mozzarella cheese, jerk chicken, red onions, and red and green peppers, all piled on Artisan thin crust. The special jerk sauce features a unique flavor profile derived from a robust blend of all spice, cinnamon, nutmeg, tamarind with the sweetness of pineapple and a touch of soy sauce. One bite, and you'll think you've been transported to the beaches of Montego Bay. This is the first time the rapidly growing fast-casual pizza chain has introduced the sweet and spicy flavor of Jamaica to its customers, and Wittman said he expects it to become an instant favorite. "Our affinity for jerk chicken came from generations of open pit fires in Jamaica, and though cooking techniques may have changed over time, there's no mistaking that distinctive 'bite' that comes with a great jerk sauce," Wittman said. "People are going to be impressed when they try our version. We've preserved a classic flavor while putting our own unique spin on it." But all good things must come to an end, mon. This limited time offering is only around until June 8. Circle of Crust members will also receive double points for any pizza purchased between April 28 - 30, in celebration of the new pie. If you think you're crust-worthy, visit www.piefivepizza.com/circle-of-crust/ or text p5 and your email address to 73757. At Pie Five, guests can choose from more than a million combinations of handcrafted pizzas and a variety of specialty pie choices prepared in less than five minutes on one of four crusts all for one low price. The rapidly expanding chain is capitalizing on growing consumer demand for fresh dining options and artisan pizzas in stylish environments without the wait.
PizzaRev sees lots of opportunity in the so-called better pizza niche and has even garnered an investment by Buffalo Wild Wings. Can the small fast-casual chain succeed when up against big pizza companies like Domino's, Pizza Hut and Papa John's?