Donatos' Ciabatta Pizza Features Authentic Artisan Crust

(Monday, February 12, 2007) - People are falling back in love with bread and the proof is in the popularity of artisan breads. When Donatos Pizza introduced Ciabatta pizza, consumers welcomed the concept with open arms and Donatos sold nearly 20,000 Ciabatta pizzas per week. The gourmet pizza features Donatos' signature toppings and fresh ingredients on authentic Ciabatta bread.

Donatos' Ciabatta Pizza is made on hearth-baked, artisan bread, with a crispier, heartier crust that enhances the flavor of Donatos' signature toppings. Ciabatta bread originated in Italy and earned its name for its slipper shape as Ciabatta means "slipper" in Italian. These culinary pioneers lovingly baked the dough in hearth ovens to achieve its distinctive texture. Donatos embraces this tradition and hearth-bakes the artisan bread to create the crispy crust and light, soft center that is unique to Ciabatta.

In addition to the specialty bread, Ciabatta Pizzas also feature a rich, family recipe tomato sauce that enhances the deep air-pocket crust, creating a flavor that is hearty yet not overwhelming like deep dish or pan pizzas. The mixture of Donatos' premium ingredients and hearth-baked Ciabatta bread offers guests a distinct gourmet pizza taste not traditionally found at their neighborhood pizza shop. The Ciabatta pizzas are square in design and have the traditional Donatos party-cut pieces. Each 9-inch pizza feeds one to two people and is competitively priced at $8.49 for a one-topping pie.

Customers who desire more of the delicious, gourmet-style pizzas, can purchase three-pack Ciabatta pizza Ciabundles. The Ciabundle's unique package design "bundles" the customer's choice of three Ciabatta pizzas inside an open-arch-handle carrying case for easy transporting. Customers can mix and match Donatos' signature pizzas or create their own one- or multiple-topping creations. Competitively priced at a $4 discount off the cost of three individual Ciabatta pizzas, the Ciabundle feeds three to six people.

Media contact:
Tom Santor
(614) 416-7700
tsantor@donatos.com

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