Pizza Punks Liverpool unveils a brand new summer menu

Go on Punks – make my day… Your day? Make that your week, your month, and more!

Pizza Punks in Bold Street’s got a brand-new menu and if you thought it had thrown out the rule book before, you’re going to realise it’s topped it with total dough disorder this summer.

Burritos, mac n’ cheese, and Irn Bru are all ingredients that have helped create a host of crazy new pizzas at the Bold Street restaurant – but when we say crazy, we also mean brilliant.

Brad Stevens, CEO, of Pizza Punks, says:

“They don’t sound like they should work but they really do.

“We want to create unique dining experiences and give our customers exactly what they want. We love what we do, and we love making our guests happy.

“We put people and products before profit, which is why we say you can have as many toppings as you want at no extra cost – and some people have asked to have all 30 toppings.”

Brad says Liverpool was the perfect choice for Pizza Punks – there are now eight restaurants – because of the similarities between Glasgow, where the family-owned business began, and Liverpool.

“The two cities are very similar in culture, and very similar in the people; and we wanted to come to Liverpool, it’s always a great night out.

“We thought that if the people of Glasgow like what we’re doing, the people of Liverpool would like us too.”

And they do. Like Brad says, you can have any, and as many, toppings as you want on your pizza at Pizza Punks, but it you want inspiration, look no further than these fab and fun five:

Beef Birria

Based on the Beef Burrito, this Mexican masterpiece has got Pizza Punks’ famous San Marzano tomato sauce, mozzarella cheese, candied jalapenos, nacho cheese, Pico de Gallo (all freshly made in house like the gorgeous sourdough bases) and Birria braised beef, served with a pot of Birria dipping gravy. Brad says: “We watch a lot of trends and think would that work on a pizza? Birria beef tacos have been massive in the last six to 12 months, so we took that and put it on a pizza. And it tastes phenomenal.”

Hot Cheeto (Mac & Cheese)

Think white sauce, garlic oil, creamy mac & cheese, mozzarella and parmesan, topped with a Cheetos and bacon bits crumb.

Hawaiirn-Bru

“There’s always that debate that pineapple shouldn’t go on a pizza but we don’t judge anyone so, because we’re from Glasgow, we’ve taken it a bit further to create the Hawaiirn-Bru pizza. We take a ham hock and reduce that in Irn Bru stock so it’s like an Irn Bru pulled pork, and we add caramelised pineapple and a Scotch Bonnet and Pineapple hot sauce.”

Ruby Murray

Who doesn’t love a curry? And now you can combine it with your other favourite – the pizza! It’s got Masala curry sauce, tandoori chicken, mozzarella and spiced onions – and even poppadoms and mango chutney!

Finally – not quite a pizza – the Cheesebomb is back!

This is just doughy dynamite – and it’s exploding back on the menu. There was an outcry from fans when the Cheesebomb was taken off so, true to its word, Pizza Punks put it back on. The massive dough ball is loaded with cheese, confit garlic and a drizzle of nduja hot honey. And Brad says it’s not just back: “It’s bigger and better than ever.”