ON THE MENU By Amber Kispert
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This Potato Pizza from Mangia Catering is topped with sharp white cheddar, parmesan and mozzarella cheeses, russet potatoes,
red fingerling potatoes, smoked paprika, rosemary, and hot honey. Photo courtesy Idaho Potato Commission
O nce considered merely a casual dining option, pizza has evolved into a gourmet experience with endless possibilities for customization. For caterers looking to innovate and elevate their offerings, incorporating pizza into events and menus can be a game-changer. “Pizza just has this way of sending shivers of shock and awe through guests,” says Christie Altendorf (D’Amico
Pizza is consistently a cost-effective and convenient crowd pleaser at events
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