Hell Pizza goes wild
Announces Rabbit meat on pizza this Easter.
After picking up where they left off, original founders of Hell comes up with another bold pizza; This time for Easter, aptly called the Rabbit.
The New Zealand pizza chain is launching a unique series of wild food pizzas this month. The first member of the family is The Rabbit pizza, which will be in-store from 11 April, in time for Easter.
“Rabbit is one of the leanest, healthiest meats available, has a beautiful, subtle flavour and is a great match for the other ingredients on the pizza,” says Hell General Manager, Ben Cumming. “You get chunks of the smokey rabbit flavour complimented by the sweet and slightly spicy beetroot and horopito relish, then bursts of cream cheese and toasted pine nuts linger on the taste buds afterwards. We think it’s going to go down really well with food lovers,” he noted
Adding, “like all of our products, The Rabbit pizza was cooked up by the directors and staff at head office, led by our original founder, Callum, who created the first HELL recipes in 1996. In those days a chicken, cranberry and Brie pizza was considered out there! However, Kiwis are becoming more adventurous with flavours so we push the boat out a bit further now to capture the imagination of the public.”
According to the pizza chain, the rabbit pizza base uses the same high quality ingredients as all Hell pizzas. The dough is made fresh each day and every pizza is handcrafted and made-to-order.
Along side the new pizza will be a typically Hellish marketing campaign, announced Cumming. “I won’t spoil the surprise there but we’ve had a good opportunity to play on the whole Easter Bunny theme, and we’ve had a lot of fun coming up with some interesting concepts,” says Ben. “Our customers expect new and exciting things all the time with our product and our marketing - that’s the challenge for us, keeping it new and fresh.”
For the series, a range of other wild meat toppings will be released throughout 2014.
