Fast-casual pizza pioneer Your Pie has brought back a fan-favorite while introducing two new menu items for its limited-time fall craft series, which started on September 3. Your Pie will also give away free pizza in a new contest.
The Atlanta-based chain announced the return of its Brick Oven Cheesesteak Pizza “due to overwhelming demand.” Guests can choose between steak or chicken, paired with peppadew peppers, green peppers and red onions, all layered over an Alfredo sauce base and topped with shredded mozzarella. The pies are available in 7”, 10” and 14” sizes. The Brick Oven Cheesesteak Pizza debuted last fall as part of Your Pie’s seasonal craft series.
Pie Pizza has also launched the new Ultima Ranch Wings, coated in a ranch dry rub and drizzled with buttermilk ranch. Guests can enjoy them with extra ranch for dipping or with a side of in-house buffalo sauce to create a unique “reverse wing” experience. Wings are available in packs of six, 10 and 30. Customers can now take home bottles of Your Pie’s ranch dressing as well.
No fall menu is complete without a seasonal treat, so Your Pie also brought back Nonna’s Pumpkin Pie Gelato, combining the flavors of pumpkin, cinnamon and nutmeg. The brand said the gelato “pairs beautifully with the savory items on the fall menu.”
Finally, as part of a broader brand refresh, the brand’s “Your Pie is Our Pie” contest challenges fans to submit their own pizza recipes for a chance to win a year of free pizza. The winning pizza will be featured on Your Pie’s menu, making the lucky winner a part of the Your Pie legacy.
“We’re always inspired by our customers’ creativity and passion for pizza,” said Drew French, founder of Your Pie Pizza. “This contest is a celebration of that connection, and we can’t wait to see what delicious ideas our community comes up with.”
The winner of the contest will be announced during National Pizza Month in October and will receive an exclusive pizza-making experience with French at their nearest Your Pie location. Customers can enter to win here.
