How to Add Passport-Worthy Flavors to Your Pizza Menu
Published February 2026
Pizza is always in heavy rotation and diners are looking for flavor variety. Datassential says 66% of consumers ate pizza in the last week and 87% are eating as much or more than last year, so operators have runway to test new builds without hurting volume. At the same time, the National Restaurant Association’s 2026 forecast highlights a deeper exploration of Southeast Asian cuisines, with Korean, Vietnamese, and Filipino flavors ranking at the top across dishes, ingredients, and condiments. Bringing these trends together can mean big business.
Start with VILLA PRIMA® SCRATCH READY® Pizzas.
VILLA PRIMA® SCRATCH READY® Pizzas perform consistently across ovens and free up labor for the line when you’re not a pizza‑first concept. They’re made with pizzeria-quality ingredients and come pre‑proofed and already topped with a zesty tomato sauce and 100% real mozzarella cheese, so your team can go straight to creative toppings and fast bakes.
What you get:
A reliable base that eats like scratch without the work—pre‑proofed crust, sauce, and a portion of cheese to give you consistent quality.
Why it fits non‑pizza operations:
Cut make‑line steps, trim waste, and control food cost while adding customizability for relevant global flavors.
Formats:
Available in 16”, 12” and single‑serve options. Choose which fits your menu.
Then layer on these passport-worthy toppings for crave-worthy pies:
Tikka Masala Chicken Pizza
Build: Top with your VILLA PRIMA® SCRATCH READY® Pizza with shredded chicken tossed in tikka masala sauce. Add mozzarella and bake in a convection oven at 350ºF for 18–22 min or until golden brown, or in an impinger oven at 425ºF for 7–8 min or until golden brown. Finish with fresh cilantro.
Sweet Heat Korean BBQ Pizza
Build: Combine shredded chicken with a Korean BBQ sauce and add to our VILLA PRIMA® SCRATCH READY® Pizza. Top with thinly sliced red onion, red pepper flakes and mozzarella cheese and finish with a drizzle of BBQ.
Pad Thai Pizza
Build: Make a quick Pad Thai–style sauce with Szechuan sauce and peanut butter, and combine with diced chicken. Spread over our partially topped pizza and top with sweet red bell pepper and mozzarella cheese, finishing with reserved sauce and herbs.
Mediterranean Chicken Pizza
Build: Top our VILLA PRIMA® SCRATCH READY® Pizza with diced chicken, halved grape tomatoes, diced red bell peppers, chopped artichoke hearts, sliced black olives, and mozzarella cheese. Bake in a convection oven at 350ºF for 18–22 min or until golden brown or in an impinger oven at 425ºF for 7–8 min or until golden brown. Drizzle with a roasted‑garlic hummus to finish.
Asian Orange Chicken Pizza
Build: Mix cooked and quartered chicken nuggets with small broccoli florets and MINH® Less Sodium Orange Sauce. Top VILLA PRIMA® SCRATCH READY® Pizza with chicken mixture and mozzarella cheese. Bake in a convection oven at 350ºF for 18–22 min or until golden brown, or an impinger oven at 425ºF for 6–8 min or until golden brown. Add a creative drizzle with orange sauce to finish.
Looking for more ideas?
Check out Seasonal Pizza LTOs That Drive Sales
Frequently Asked Questions for Operators
Do I need a deck oven?
No. VILLA PRIMA® SCRATCH READY® Pizza bake well in impingement or convection ovens; follow product directions for time and temp. Typical guidance: impingement ~420°F for 7–9 minutes; convection ~350°F for 14–16 minutes, from frozen. Always cook to the labeled food‑safe internal temp.
What if we only run pizza as a secondary item?
That’s the sweet spot. With sauce and cheese already on the crust, you apply toppings, bake, and sell. It keeps labor light and consistency high—ideal for bars, campus dining, recreation venues, hotels, or healthcare cafés.
How do I describe these on a menu without scaring off guests?
Lead with the core flavor and a familiar anchor. Examples: “Korean BBQ Chicken,” “Chicken Tikka Masala,” Keep copy tight and list one or two signature ingredients like cilantro, or hummus.
Any allergen flags?
Yes. The base pizzas contain wheat and dairy; always review the ingredient statement on the specific item page and manage allergens from added sauces or nuts (e.g., peanut or sun butter in the Pad Thai build).
Can I sell these as LTOs or as fixtures?
Both. The builds above track with current flavor interest—Southeast Asian profiles, hot‑honey “swicy” notes, and global comfort mashups—so they work as quarterly LTOs or year‑round signatures.
Will single‑serve pizzas move?
Personal formats fit solo dining and late‑night occasions, and the industry is leaning into them. If you run a bar menu or a fast‑casual line, add a personal‑size option to capture incremental orders.