VEGANS CAN ENJOY GOOEY, MESSY INDULGENCE WITH CHICAGO TOWN’S NEW STICKY BBQ PIZZA
Vegans, vegetarians, pescatarians and even meat-eaters behold, Chicago Town’s new pizza is about to take vegan to a whole new level of saucy. The gooey, messy goodness of Chicago Town’s Stuffed Crust Takeaway range is getting a vegan addition with the launch of its new, Chicago Town Sticky BBQ Jackfruit Stuffed Crust Takeaway, which can be found in the freezer aisle.
This is Chicago Town’s debut vegan pizza which gives vegans, and flexitarians, the option to enjoy a gooey, indulgent pizza that is jam-packed with sticky BBQ flavour.
At Chicago Town we make pizzas the only way we know how, built from the base up, fully loaded…oh yeah, and DELICIOUS! Everyone deserves to enjoy the satisfying taste of our pizzas and we don’t want anyone to miss out on a slice of indulgence.
The new pizza features Chicago Town’s unique rising Takeaway dough, topped with juicy peppers and onions, loaded with jackfruit in a sticky BBQ sauce and finished off with tasty, dairy-free mozzarella. If that wasn’t epic enough, it even comes with Chicago Town’s awesome signature tomato sauce stuffed crust!
The new pizza, which is also registered with the Vegan Society, will be available nationwide from 2nd January in Iceland and 6th January in Tesco and Asda – that’s right, Veganuary has just got a whole lot tastier.
Rachel Bradshaw, Chicago Town Marketing Manager, said: “Bringing pizza to pizza lovers has always been our passion so we’re really excited to be launching Chicago Town’s first ever vegan Stuffed Crust Takeaway pizza.
“We’ve gone to town on our new saucy vegan pizza with a delicious Sticky BBQ Jackfruit topping which is a key trend ingredient in the plant-based market. We can’t wait for it to hit the shelves in January”.
Chicago Town Sticky BBQ Jackfruit Stuffed Crust Takeaway joins the already popular Stuffed Crust Takeaway range alongside the Tiger crust and Deep Dish ranges which have all made Chicago Town the nation’s most popular frozen pizza brand.
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