Pizza Punks unveils a new summer menu

Disrupting the pizza scene once again, independent sourdough pizza brand, Pizza Punks, returns with a summer menu designed to please all palates.

Whether a fan of the iconic Garlic Cheese Bomb or eager to experience a unique blend of San Franciscan sourdough with Scotland’s favourite soft drink, Pizza Punks has something special for everyone.

For the cheese enthusiasts, the iconic Garlic Cheese Bomb makes a triumphant return in a new and improved version. Loaded with an abundance of cheese, confit garlic and a drizzle of ‘nduja hot honey, this starter promises to kick off meals with a burst of flavour and an oozy, delectable beginning.

After its much-loved recent collaboration with Nottingham-based Sauce Shop, known for its creative and iconic craft sauces, Pizza Punks has permanently added a saucy trio of chicken wings to its menu. With a choice of three Sauce Shop sauces – Buffalo, Smoky Chipotle Ketchup and Burnt Pineapple Hot Sauce – available across its restaurants nationwide, diners are sure to leave some crusts to dip into.

Most excitingly, and at the core of its ethos of creativity, the brand is introducing a range of mind-blowing new pizzas for all tastes. Featuring Birria Beef, Hot Cheetoh, Vegan Meatball Marinara, Hot Mess, Ruby Murray and Hawaiirn-Bru, these pizzas promise an unforgettable culinary journey.

Sure to bring anarchy to the oven, the new Hawaiirn-Bru pizza harps back to the brand’s Glaswegian roots, where the independent brand first opened its doors to diners. Elevating the classic ham and pineapple pizza punk style, diners can enjoy slow-cooked pork infused with herbs and spices, along with the tantalising addition of Irn-Bru – with a mindblowing result. This is topped with caramelised pineapple and Sauce Shop Burnt Pineapple Hot Sauce for a delightful touch of heat.

The new Birria Beef pizza features San Marzano tomato sauce, birria braised beef, mozzarella, candied jalapeños, nacho cheese, pico de gallo and the ultimate birria dipping gravy. The brand’s ‘punk’ take on the popular birria beef tacos that have been popping up everywhere. All made in house, the birria beef uses proper Mexican chillies that Head Chef sourced. The ultimate showstopper, this pizza is served with a pot of birria broth for diners to dunk their pizza straight in.

With white sauce, garlic oil, creamy mac and cheese, mozzarella, parmesan and Hot Cheeto bacon bits, the Hot Cheetoh reigns as the ultimate indulgence for cheat night pizzas. Creamy, cheesy, garlicky, crunchy, salty and spicy – what more could you want?

Diners won’t believe the Vegan Meatball Marinara pizza is plant-based. Made with ‘Beyond Meat’ meatballs and vegan cheese from Purezza, this one is perfected with a drizzle of balsamic glaze and vegan parmesan.

The Hot Mess is a ‘grown up’ pizza, Punk style. It boasts both red and white sauce on the base, offering a rich, creamy tomato flavour. Punks’ homemade ‘nduja hot honey adds a sweet, salty and spicy kick, while the garlic courgettes enhance the flavour and cut through the richness.

The Ruby Murray combines diners’ favourite components of a traditional British curry, all on a pizza! It features Head Chef George’s homemade Masala sauce, tandoori chicken, topped with homemade spiced onions and poppadoms for added crunch.

Again, after listening to customers’ prayers, Pizza Punks has brought back its ‘Thank F its Thursday’ offer, bringing end of week celebrations a day early. Now £22.50pp for any side, pizza, and drink on Thursdays, this is in addition to the brand’s recently announced Late Night Bottomless Pizza Party option and 2-4-1 cocktails.

Disruptors of the pizza scene, Pizza Punks challenge the ‘the norm’ with their anarchist and non-conformist nature. Advocates of freedom of expression, everyone is invited to unleash their inner Punk and enjoy award-winning sourdough pizza, killer cocktails and craft beers at inflation-busting prices.

Find more information on the Pizza Punks website.

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