Posted: Jan 29, 2017
Louisville, KY Just in time for the big game, Papa John’s International, Inc. is bringing back a fan favorite to its quality lineup – the Ultimate Meats Pizza. Starting January 30 through March 5, the Ultimate Meats Pizza can be ordered on the new Pan Crust or our Large Original Crust for only $11.
The limited-time Ultimate Meats Pizza features a multitude of premium meats – including pepperoni, deli-style salami, sausage, center-cut Canadian bacon and hickory smoked bacon – piled high on our fresh, never frozen hand-tossed original dough and fresh-packed tomato sauce. These delicious meats are then covered with mozzarella cheese and topped with bacon seasoning.
“We’ve brought back the Ultimate Meats Pizza just in time for Super Bowl Sunday for hungry fans everywhere,” said Robert Thompson, SVP of Marketing at Papa John’s. “What better way to celebrate the ultimate football game than enjoying the ‘Ultimate’ pizza with your friends and family?”
For those looking to take their “homegating” up a notch, Papa John’s has the perfect side item – the new Bacon Cheddar and Wisconsin Cheese Stuffed Cheesesticks for only $6. The limited-time stuffed Cheesesticks feature fresh, never frozen, hand-tossed dough topped with a layer of Papa John’s signature garlic sauce. Then, dedicated pizza makers fold and stuff the crust with cheeses paired to perfection and pile on savory, high-quality toppings.
The Ultimate Meats Pizza and Bacon Cheddar and Wisconsin Cheese Stuffed Cheesesticks will be available at all Papa John’s restaurants nationwide and can be ordered online at www.papajohns.com, or through Papa John’s mobile ordering app for iPhone, Android and via Apple TV devices.
About Papa John’s
Headquartered in Louisville, Kentucky, Papa John’s International, Inc. (NASDAQ: PZZA) is the world’s third-largest pizza delivery company. For 15 of the past 17 years, consumers have rated Papa John’s No. 1 in customer satisfaction among all national pizza chains in the American Customer Satisfaction...
Source:https://www.restaurantnews.com
January, 2017
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