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Get ready to obsess over Little Caesars' new pretzel crust pizza

Justina Huddleston is an editor and the head writer for TDmonthly Magazine. She has been a freelance writer for several years, though her real passion is cooking. You can see the recipes she creates on her vegan food blog, A Life of Litt...

Featuring pepperoni and a four-cheese blend, it's hard not to fall for the pretzel crust pizza

Is it just a case of the Emperor's New Clothes, or are pretzels the hottest fast-food trend around?

Little Caesars is beckoning masochists everywhere to try their new Soft Pretzel Crust Pepperoni Pizza, the chain's first limited-time offering in a decade, according to Businessweek.

They're following on the heels of other fast-food chains who've been cranking out dishes like the Wendy's Pretzel Pub Chicken Sandwich (sounds okay), Arby's Cheddar Pretzel Nuggets (not for the faint-of-heart), and Sonic Drive-In's Cheesy Bacon Pretzel Dog (woof).

Known mostly for their cheap pepperoni pizza and breadsticks, Little Caesars' venture into epic food mashup territory could have pizza lovers crying "Hail Caesar!" — but a failure could also signal the crumbling of an empire.

It's hard not to be a little leery of the $6 Soft Pretzel Crust Pepperoni Pizza, since the most innovative item to make the Little Caesars menu in the past decade is a deep dish pizza. But at the same time, if you cover almost anything in "creamy cheddar sauce" and four types of melted cheese, it'll probably be at least edible (though with the sodium from the salted pretzel crust and cheeses combined, you might want to keep 911 on speed dial while you're eating). And, let's be honest — if you're going to Little Caesars for dinner, "edible" is probably the most you're hoping to get out of your meal.

It could be worse. Imagine the horrors that might result if they attempted this ramen crust pizza, a bacon weave pizza, or (the horror!) cauliflower crust pizza. The sight of a fresh vegetable in the Little Caesars kitchen would probably incite a riot.

Will you be giving this twisted new dish a try? Or do you think it's best to stick with the classics?

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