Pizza News

Southwestern Pizzeria Offers Free Menu Items for a Year for Unique Recipes

Artichoke and roasted bell pepper calzone was the 2018 winner of the recipe contest.

Dion’s, a Southwestern pizza chain, is hosting its second annual recipe contest where a lucky customer or two will win free pizza among several menu items in exchange for a unique recipe idea.

The contestants can use any ingredient available at its locations, and there’s a lot to choose from dressing to baguettes to pizza kits. The contestants can even invent desserts using cookies, brownies, tea, and lemonade, to name a few.  The recipe can be any type of creation like a calzone, a muffin, or even a pasta salad.

“The recipe possibilities are endless,” said Dion’s CEO Mark Herman. “Our customers and employees are smart and creative when it comes to food. We are looking forward to seeing what they create.”

The contest kicked off on June 3 and will end on August 11 so there will be plenty of time to tweak family recipes or invent new recipes from scratch.  There are four categories to sign up in, each offering its own prizes. The general entry for 18-and-up non-employees within a 100-mile radius of Albuquerque will win “Dion’s for a year” plus $600 in gift cards, Dion’s Pizzaman Logo sign, while the finalists will win a $50 Dion’s gift card each. The second category is for those living outside of the 100-mile radius where the reward will be also “Dion’s for a year” plus $300 value in gift cards. The youth category for those under 18 years old offers the reward of $120 in gift cards or a free pizza party for up to 15 friends. The employee category will reward $250 plus the Dion’s Pizzaman logo sign.

The judging panel will consist of Mark Herman, KOB 4 Weatherman Steve Stucker, 100.3 The Peak’s morning host Jackie, and 93.3 DJ Carlos D.

The last year’s winners were Sabrina Slavson with her sweet tea and peach cupcakes, and Joe Tezak with his artichoke and roasted bell pepper calzone.

Complete contest rules and entry information is available at