Papa Murphy’s Reintroduces Chunky Italian Sausage Alongside the New Grandma’s Pizza

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Papa Murphy’s is refreshing its take-and-bake lineup by bringing back a highly requested meat topping and introducing a brand-new pan-style crust. The rectangular Grandma’s Pizza serves as the centerpiece for the permanent comeback of Chunky Italian Sausage across nationwide locations.
Grandma’s Pizza represents the largest format offering introduced by the brand to date. The rustic, rectangular pizza is baked in a pan to create a crust with distinct golden, crispy edges designed to support hearty toppings.
The standard Grandma’s Pizza build is assembled with multiple layers of sauces and cheeses, featuring:
For guests who prefer different flavor combinations, the rectangular crust can also be ordered as a custom build. Diners can select any two toppings of their choice on the Grandma’s Pizza crust for the standard promotional price.
Customer feedback played a central role in the return of the Chunky Italian Sausage. After receiving consistent requests to bring back the ingredient, the brand decided to restore the protein permanently rather than offering it solely as a temporary promotion.
The timing aligns with the busy fall transition, which typically increases the demand for quick family dinners, tailgating meals, and weeknight group dining. The take-and-bake format fits alongside other practical dinner solutions, such as discounted Home Chef meal kits or quick carryout options, by allowing households to pick up fresh food ahead of time and bake it whenever convenient.
Base prices for the Grandma’s Pizza vary slightly depending on geographical market:
The Grandma’s Pizza is available on menus from August 17 through October 18. Customers can order the specialty pizza or the build-your-own variation directly through local store locations or online ordering systems. Because the Chunky Italian Sausage is a permanent menu fixture, it will remain available on all standard pizza styles long after the Grandma’s Pizza promotional window ends.
Whether you choose to test the new rectangular pan-crust recipe before mid-October or add the returning sausage topping to an existing favorite, these additions offer flexible dinner options for the autumn season.
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