Honey Sriracha Sauce and Drizzle Come to Pizza Hut

Staff Writer
The drizzle is a part of Pizza Hut’s latest menu revamp, along with other new sauces, drizzles, and crust flavors
Honey Sriracha Sauce and Drizzle Come to Pizza Hut

Pizza Hut

Between all of the toppings, sauces, drizzles, and crust flavors, there are more than two billion possible combinations.

Pizza Hut is rolling out an entirely new look for their pies, complete with new sauces, drizzles, and crust flavors. The highlight of the new menu additions is the honey sriracha drizzle, but other menu items you’ll soon see on the revamped Pizza Hut menu include crust flavors like toasted Asiago, salted pretzel, toasted parmesan, fiery red pepper, toasted Cheddar, garlic buttery blend, ginger boom boom, and “get curried away.” There will also be new sauces besides classic, like crushed tomato, garlic parmesan, Buffalo, barbecue, and honey sriracha. You can also choose new toppings for your pizza like sliced banana peppers, Peruvian cherry peppers, fresh spinach, and classic meatball.

The new toppings, sauces, and drizzles will be available nationwide by November 19. You’ll also be able to find the low-calorie Skinny Slices, and mobile ordering nationwide by the end of November.

“We know that American tastes and preferences are evolving, and this new menu is designed to completely wow them,” said Pizza Hut Global Executive Chef Wiley Bates, III, in a statement. “While some customers will be finding ways to bring flavors to the pizzas they’ve fallen in love with, others may be trying them for the first time. And, with so many options, there’s definitely something for everyone.”

And if you can’t make up your mind about which combinations to try, Pizza Hut has thought of some for you, like the Sweet Sriracha Dynamite (honey sriracha sauce topped with grilled chicken, sliced jalapeño peppers, sweet pineapple, and Peruvian cherry peppers ) or the 7-Alarm Fire (crushed tomato sauce topped with pepperoni, sliced jalapeño peppers, Peruvian cherry peppers, sliced banana peppers, and fresh green bell peppers).

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Joanna Fantozzi is an Associate Editor with The Daily Meal. Follow her on Twitter @JoannaFantozzi

 

 

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