Meat Sweats Pothole Pizza is a combination pepperoni and sausage frozen pizza from Kwik Trip. (Photo: Daniel Higgins/USA TODAY NETWORK-Wisconsin)
Culinary team members Kevin Buttner and Ray Monroe engineered Pothole Pizza to fill the brewpub niche of Kwik Trip’s pizza lineup.
Going on to be the official pizza of Lambeau Field was an act of marketing.
Buttner and Monroe started kicking around the idea of a premium frozen pizza last summer, and after taste-testing 15 pizzas, they dove into development.
Using taste-test notes and noting which Kwik Trip Cheese Mountain pizzas were top sellers, the team worked with suppliers to assemble the Pothole pizzas.
Monroe said they spent two months to find the right blend of cheeses. They settled on a five-cheese blend that includes a sprinkle of cheddar and a larger shred of cheese to make the pies more eye-catching.
Cheese meltability was another point of emphasis, Buttner said, as they tested the transformation from large shreds to golden brown in a time it took the crust to cook.
Further differentiating this pizza from its existing options, the team went with a spicier sauce and a sausage that comes in big hunks that can’t be missed.
“We just didn’t want it to blend in,” said Monroe.
Initial Pothole Pizza topping options are sausage, pepperoni and a pepperoni-sausage combination. Released in July, customers have already inquired about additional options. Those may come, but not any time soon. With limited freezer space compared to grocery stores and just