Spin Neapolitan Pizza is partnering with two other noted Kansas City operations to create a new specialty pizza.
By JOYCE SMITH
The Kansas City Star
BBQ di Pollo e Pineapple is topped with crushed tomatoes mixed with Gates Bar-B-Q’s original sauce and oven-roasted chicken tossed in Roasterie’s Super Tuscan Coffee BBQ Sauce. Other ingredients include caramelized onions, roasted pineapple, and fresh mozzarella.
BBQ di Pollo e Pineapple will now be a permanent addition to Spin’s menu, along with another pineapple pizza, Prosciutto e Spinaci (with Italian ham, spinach and roasted fig onion marmalade).
But a series of different pineapple pizzas will be offered every week through the summer in what is dubbed “The Pineapple Project.” The limited run pizzas will include a bianca pizza with potato and goat cheese, and a rossa pizza with red crushed roma tomato base topped with sausage.
In other Spin news, The Greco - with roasted red peppers, spinach, kalamata olives and feta cheese is returing to the menu.
Joyce Smith is an award-winning Kansas City Star business reporter covering restaurant news — openings, closings, expansions, lawsuits, trends, new products, new menu items, health code violations and more.