Pulp Fig-tion Pizza from GFL Pizza, Loveland, Colorado is our pick for Pizza of the Week
This week’s Pizza Today Featured Pizza of the Week goes out to GFL Pizza, Loveland, Colorado and its Pulp Fig-tion Pizza. This pizza is hitting those creamy, sweet, savory and hot notes with three cheeses, bacon, fig jam and Calabrian chilies. But this pie goes a step further and adds pistachios. That finishing of lemon zest and a drizzle of olive oil is the chef’s kiss on this one.
We reached out to GFL Pizza for the skinny on this pizza and the mobile pizzeria. Chef Owner Guy Luna @the_dough_jedi had this to say about the business: “A little about me: I was born and raised in NJ. I moved to Colorado 9 years ago. I’ve been making pizzas professionally for a year and four months. I entered the Traditional category for the International Pizza Challenge at the International Pizza Expo and placed 25th out of 100. We celebrated 1 year of being in business May 20th.”
Now on to the pizza…
Pizza Name: Pulp Fig-tion
What’s on the pizza?
GL: The pizza in the photo is called Pulp Fig-tion. It is topped with Grande Fumella smoked mozzarella, Grande whole milk mozzarella, Grande Ricotta cheese, Hormel bacon, Calabrian chilies, fig jam, pistachios, then finished with a drizzle of olive oil and lemon zest.
How’d you come up with it?
GL: The inspiration for the pizza stems from when I was a child. We had cherry and fig trees in our yard and every year we would make fig jam and it was my favorite. Harvest or autumn was/is my favorite time of year. This pizza gives you a savory/sweet/spicy heartiness that is perfect for incoming colder weather.
Why is it special/geek out on it:
GL: First, I lay down a blend of smoked and whole milk mozzarella. Next I take a good amount of bacon and spread it around. After that I add ricotta dollops followed by Calabrian chiles. Then I take spoonful of fig jam and place them in between the ricotta dollops. Finally, I sprinkle some pistachios on and then brush the crust with olive oil. It’s baked at 550F for around 10-12 minutes. After it comes out it is rested, cut, and then finished with a drizzle of olive oil and lemon zest.
What’s been the customer response?
GL: The customer response has been incredible! Some people didn’t know pizza like this existed.
Learn more about GFL Pizza on Instagram at https://www.instagram.com/gfl_pizza/.
What is Pizza Today’s Pizza of the Week?
Pizza Today’s Pizza of the Week is a new web and social series where we recognized the creativity and outstanding pizzas that are hitting pizza menus across the country. We’re exploring what’s on the pizza, how it got its name, who created it and how they came up with it. We are scouring Instagram each week and saving pizzas that are contenders for our Pizza of the Week. Then our team will select a winner each Thursday, then we’ll reach out to the winner to answer a few questions and the winner will be posted the following Tuesday in People & Pizzerias on our website.
Want to be considered for Pizza of the Week, tag us @PizzaToday and use the hashtag #ptpizzaoftheweek. We can’t wait to drool over your amazing pizzas!
Past Pizza of the Week Features:
Spicy Italian Delight Pizza, Pizza One, Wayne, Haskell and Sparta, New Jersey
Photo Courtesy of Pizza One
Birria Pizza, Pizza Buzz, Fort Worth, Texas
Photo Courtesy of Pizza Buzz
Summertime Gladness, Boxcar Pizza, Portland, Oregon
Photo Courtesy of Boxcar Pizza
Southern Style Tomato Pie, East End Brewing Company, Pittsburgh, Pennsylvania
Photo by Andrew Marcus.
The Smokehouse Pizza, Arizona-based Craft 64 Pizzeria and Brew House
Photo courtesy of Craft 64.
Korean Corn Cheese Pizza, Fat Daddy’s Pizzeria in Provo, Utah. Photo courtesy of Fat Daddy’s Pizzeria
Root Veggie, Rolling Stone Wood Fired Pizza, Muskegon, Michigan. Photo courtesy of the Rolling Stone Wood Fired Pizza Team.
The 522, Omaha, Nebraska-based Izzy’s Pizza
Photo Courtesy of Izzy’s Pizza.
