There's a unique new Thanksgiving treat from The American Pecan Promotion Board and Tony Boloney's that fuses dinner with dessert and it takes inspiration from several classic comfort foods—pizza and pecan pie. This sweet and savory mashup of Thanksgiving dessert and pizza boasts a buttermilk pizza crust, bourbon-infused tomato sauce, mozzarella, fennel-dusted pepperoni-flavored pecans and to finish it all off, a spicy balsamic pecan pie glaze.
This festive pizza shows off just how versatile pecans can truly be and it reimagines one of the most beloved foods in the United States in a way that makes it permissible to eat dinner before the main meal. This nutty pizza shakes up tradition in a fun way, all the while getting people to think differently about using pecans in the kitchen.
Thanksgiving Pecan Pizzas
The American Pecan Promotion Board and Tony Boloney's Made a Hybrid Pie
Trend Themes
1. Pecan-based Desserts - The fusion of dessert and dinner shows the potential for creating unique and innovative pecan-based desserts beyond traditional pecan pie.
2. Flavored Nuts - Adding unique flavors to nuts can change the way they are used in a dish, opening up new opportunities for innovation in the food industry.
3. Sweet and Savory Mashups - Combining traditionally sweet and savory flavors in unexpected ways can create exciting new taste experiences that push the boundaries of culinary innovation.
Industry Implications
1. Food and Beverage - The food and beverage industry can use this fusion of flavors and ingredients to develop new products and flavor combinations for both sweet and savory dishes.
2. Restaurant and Catering - The restaurant and catering industry can incorporate these unique hybrid dishes to surprise and delight diners, and create a memorable dining experience.
3. Snack and Dessert - The snack and dessert industry can capitalize on the popularity of the sweet and savory mashup trend by creating their own unique and innovative desserts with unexpected flavor combinations.