Why Domino’s is replacing pizza crust with chicken

Kai Ryssdal May 1, 2014
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Why Domino’s is replacing pizza crust with chicken

Kai Ryssdal May 1, 2014
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Not too long ago, we mentioned that chicken was becoming a hot commodity because of rising beef and pork prices–so hot, in fact, that some restaurants are beginning to use them in just about anything they can think of.

“You can do a lot with it and flavor it in a lot of different ways,” says Roxanne Swamba, pizza chef for Domino’s Pizza. “So it’s becoming more popular than it has been.”

Thus, Domino’s “Specialty Chicken” was born. Not the fried chicken-crust that some had initially thought, the dish consists of 12 bite-sized pieces of chicken, served with a blend of sauces and pizza toppings.

“You can top pizza however you like, but sometimes you don’t want pizza,” Swamba said. “This happened to be an idea that we tossed around and we started making for lunch a lot, and I came up with a variety of flavors.”

Despite the high demand for chicken, Swamba says there haven’t been any problems with obtaining the necessary ingredients.

“We work very closely with our supply chain center and find out what the availability is going to be for the year when we plan on launching it,” she says. “We knew we could do it.”

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