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Follow on Google News | Hungry Howie's Pizza Announces Sriracha Pizza CrustPizza Franchise Continues To Delight With New Flavored Crusts
By: Hungry Howie's Throughout 2015, Hungry Howie’s Pizza continues to offer a variety of different flavored crusts to its guests. The concept introduces the hot chili sauce crust, being served from today through the end of September, adding to the already famous eight flavored crusts including: butter, butter cheese, cajun, garlic herb, onion, ranch, sesame and asiago cheese.In addition, adventurous eaters looking to spice up their pie can ask for a Sriracha drizzle to add even more zing to their pizza. Hungry Howie’s Pizza uses only the freshest ingredients and the highest quality toppings, including 100 percent real mozzarella cheese and bakes its dough in-store fresh daily to create a flavorful combination. Hungry Howie’s Pizza will continue to offer $5, $10, $15, $20 deals. Customers can purchase a delicious large one-topping deep dish or a large two-topping pizza for only $10. The brand invites hungry guests to come enjoy its signature recipe of adding seasonings to the edges of their appetizing pizza to ensure quality taste from start to finish. “We are committed to providing our guests a delicious and creative flavor experience,” For more Hungry Howie’s Pizza information, franchising informationor to order flavored crust pizza online, please visit www.hungryhowies.com or www.franchising.hungryhowies.com. About Hungry Howie’s Pizza Founded in 1973, Hungry Howie’s Pizza is a national pizza franchise that is loyal to its tradition of providing delicious, high-quality and original Flavored Crust® pizzas including eight flavors: butter, butter cheese, cajun, garlic herb, onion, ranch, sesame and asiago. Its menu features oven-baked calzone-style subs, Howie Breads, crisp & cool salads, and flavored wings that create a unique and irreplaceable position in the pizza market. Starting in Taylor, MI, Hungry Howie’s Pizza has grown to almost 600 locations in 21 states across the U.S. End
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