Adding pizzazz to pizza

MOST of us can agree that pizza remains one of the top go-to foods, regardless the occasion. Over the years, this comfort food has evolved from its iconic circular shape, to a multitude of varieties.
To celebrate the pizza in all its shape and sizes, Anchor Food Professionals has launched the PizzArt campaign, aimed at ­further ­elevating the experience of ­indulging in the humble pizza.
From now till November, pizza lovers can satisfy their cravings with five unique types of pizza at 25 selected outlets across Peninsula and East ­Malaysia.
These outlets include U Pizzeria in the Klang Valley and Perak; US Pizza and Lunarich in Penang; Sky Garden in Kedah; Movida in the Klang Valley, Perak, Malacca and Johor; Ejohng ­Concept in Johor; The Chub’s Grill and Mad Ben in Sabah; and Chillax, Coup De Grill and Bistecca in Sarawak.
Some of the pizzas to look forward to include state-of-the-art flower pizzas; cheesy and chewy pizza bombs with a crisp outer layer; the Georgian-style Adjaruli Khachapuri, ­heavily topped with three types of cheeses; bite-sized mini muffin pizzas; and hearty pot pie pizzas – all conceptualised by the Anchor Food Professionals’ Hot Cooking Chefs.
During the launch, Anchor Food P­rofessionals Malaysia director Linda Tan said these artisanal pizzas are meant to offer more excitement and variety to consumers.
“Malaysians are increasingly leading busier lifestyles and are grabbing food on-the-go or ­dining out,” she said.
“Our insight shows us that Malaysians ­generally love pizzas [so] we wanted to excite them further by introducing ­extraordinary, gourmet ­pizzas that are taking the world by storm.”
These artisanal pizzas can only be made by experienced kitchen crew with advanced ­culinary skills, and in ­restaurants equipped with pizza ovens.
In order to get these ­pizzas right, chefs and assistants from participating restaurants were trained by Anchor Food ­Professionals, and their skills were demonstrated during the launch.
The best part is that these pizzas taste just as good as they look,­ because they are made with Anchor’s finest cheese, cream cheese, butter, and culinary cream.
Tan explained: “When you dine in a ­restaurant, a hotel, or a quick service restaurant, chances are you’ve already tasted A­nchor’s dairy products, so this will be a familiar taste taken to a whole new level – the right stringiness of cheese lends the texture and creaminess you crave in a pizza.”
She added that by ­introducing these creative cheese-loaded goodies, the brand hopes to kickstart a new age of pizza-making in Malaysia.
“We are continuously ­finding ways to help our ­partners stay ahead of the curve by ­introducing global trends and unique ­creations to their ­consumers ­using only the best dairy by ­Anchor,” she said.
“By drawing on our New Zealand-based research and ­expertise, we are able to help them achieve a competitive edge.”
In July, Anchor Dairy ­Malaysia will be holding a series of contests on its Facebook page with ­exciting prizes in store for consumers.