Zizzi to launch first ever 'vegan jackfruit pepporoni pizza' to hit the high street

Italian restaurant chain Zizzi has announced the launch of the first ever 'vegan jackfruit pepporoni pizza' to hit the high street, created in partnership with plant-based protein company, Jack & Bry. 

Published 8th Oct 2019
Updated 8 th Oct 2019

The Zizzi team say that the ‘Jackfruit Italian Hot’ is topped with a "new kind of pepperoni" to create a tasty vegan alternative to the Italian classic.

The plant-based pizza, which costs £10.75, is the first vegan dish to be permanently added to the main menu at Zizzi and has already been voted as the ‘Best Vegan Pizza’ at the PETA Vegan Food Awards 2019.

Part of the new Autumn menu, it will be available nationwide from 15th October.

Topped with just four ingredients including spicy harissa, roquito chili, vegan Mozzarisella, and jackfruit pepperoni.

The team at Jack & Bry say they underwent 12 months of development to create the palm oil-free meat alternative which they state is high in fibre, vitamins, minerals, and antioxidants, while also featuring 70 per cent less fat than traditional meat pepperoni.

There are an estimated 650,000 vegans across Britain, and over the past twelve months, vegan dishes have accounted for 2.5 per cent of all meals ordered at Zizzi restaurants.

The data released by the chain has also revealed that Brighton, Norwich, Glasgow and Edinburgh are the most popular restaurants for customers to order a vegan dish.

Bryony Tinn-Disbury, co-founder of Jack & Bry says: “We’re absolutely thrilled to be working with Zizzi on their latest vegan dish. There is a huge opportunity right now for brands and restaurants to listen to their audiences by expanding their plant-based offerings.

"It’s great that Zizzi are committed to its audience and are helping to create delicious, guilt-free plant-based alternatives.”

Kathryn Wilson, director of food development at Zizzi says: “We’re always looking for new ways to innovate our dishes at Zizzi and ensure that there is something for everyone. Our customers are more conscious than ever in what they’re eating and how it is sourced.

The surprising Scottish link to Tate & Lyle Golden Syrup - and why a dead lion featured on the tin

"In the last year, we’ve seen vegan dishes become even more popular, so it’s important to us that we adapt some of our classic dishes so that vegans can also enjoy these perennial favourites. We can’t wait for them to try our first ever jackfruit pepperoni pizza and hear what they think.”


Driven by a passion for all things drinks-related, Sean writes for The Scotsman extensively on the subject. He can also sometimes be found behind the bar at the world famous Potstill bar in Glasgow where he continues to enhance his whisky knowledge built up over 10 years advising customers from all over the world on the wonders of our national drink. Recently, his first book was published. Dubbed Gin Galore, it explores Scotland's best gins and the stories behind those that make them.
Copyright ©2024 National World Publishing Ltd
Cookie SettingsTerms and ConditionsPrivacy Policy
crosschevron-down linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram