Ledo Pizza Cranks Up the Heat with New Spicy Menu Items

Ledo Pizza launches Spicy Summer Menu with 4 new items.

Read the original at Franchising.com
Ledo Pizza Cranks Up the Heat with New Spicy Menu Items

TL;DR

Ledo Pizza is launching a Spicy Summer Menu with four new Korean-inspired dishes featuring gochujang pepper sauce. The menu items will be available from May 3 to July 31.

From May 3 to July 31, the Maryland-based pizza brand is spicing things up with the addition of these Korean-inspired dishes starring gochujang pepper sauce - a spicy-sweet paste made from red chile flakes:

  • Korean Chicken Pizza - Ledo sauce topped with smoked Provolone cheese and gochujang marinated chicken and drizzled with gochujang pepper sauce. Garnished with pickled red onions and pickled carrots.

  • Korean Chicken Noodle Salad - Tender egg noodles tossed with authentic Korean gochujang pepper sauce and topped with gochujang marinated chicken breast. Served cold and garnished with green scallions, pickled red onions, green peppers and pickled carrots.

  • Gochujang Pepper Wings - Ledo jumbo wings with gochujang pepper sauce.

  • Gochujang Pepper Cheesesteak - Steak sautéed with gochujang pepper sauce. Topped with pickled red onions, green scallions, pickled carrots and American cheese.

“We’re excited to bring the heat this summer with the debut of these deliciously hot new items,” said Ledo Pizza President Jamie Beall. “At Ledo Pizza, we’re always looking for ways to innovate our menu and provide our guests with fresh and unique flavors. We wanted to add a little spice to our lineup of offerings to cater to those looking for more zest in their order. We can’t wait for our guests to try these hot new items!”

At Ledo Pizza, every pizza is rolled to order with fresh handmade dough topped with high-quality ingredients, like its famous thick pepperoni and fresh sausage. The menu also features freshly baked subs, lasagna, spaghetti, jumbo wings, soup, salad and cheesy garlic bread.

In this story

This story was originally published in Franchising.com on April 28, 2022. Burnaze summarizes and links to the original reporting.

Read the full story at Franchising.com

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