Dominos Australia drops eight new menu items

One of the biggest pizza chains in Australia is dropping eight new items in a bid to keep up with the rising cost of living.

Domino’s Australia is releasing six new pizzas and two new pastas to its More Range from August 14.

One pizza – known as the Lot – boasts 15 toppings including ground beef, rasher bacon, Italian sausage, smoked leg ham, pepperoni, capsicum, onions, pineapple.

The pizza, which costs $12 when you pick up in store, is also topped with oregano, chilli and then drizzled in garlic butter.

Allan Collins, Domino’s ANZ chief marketing officer, said: “For many Australians, 2023 will be a year to remember: the year their mortgage skyrocketed, the year the price of free-range eggs rose to $10 for a dozen and petrol jumped by 14.3 per cent, with some Aussies paying up to $3.10 per litre for unleaded petrol.

“The More Range is elevating the pizzas our customers know and love, with six new pizzas and two new pastas, giving them more value and more choice than ever before, at a time when they need it most.

“This is our biggest menu refresh since 2020, and we are excited to be bringing More to pizza lovers across Australia.

“Each of these new menu items will feature Australian grown and sourced ingredients, in-line with Domino’s commitment to supporting local.”

Other items that are newly part of the range include the four cheese pizza, butter chicken pizza, spicy lovers pizza, spicy spinach and feta pizza and a capricciosa.

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For the pastas, there is The Lot Pasta which features several of the same ingredients as the pizza version but has the addition of penne, Napoli sauce and mushroom.

There is also the Buffalo chicken and bacon pasta, which features Frank’s Hot Sauce base with seasoned chicken, red onion, bacon, capsicum and mozzarella topped with garlic parmesan aioli.

Customers are also challenged to recite a rhyme, available on Domino’s Facebook page, perfectly and off by heart in order to score a free The Lot pizza during the first week of launch.

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