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Pizza Hut's The Edge in Box.jpg Pizza Hut
The Edge is an LTO available in four varieties.

Pizza Hut brings back ‘The Edge’ thin-crust pizza with end-to-end toppings

The Edge was first released in 1997 as a tavern-style pizza and is back as a limited time offering

Pizza Hut announced Tuesday the return of ‘90s favorite tavern-style pizza, the Edge, as a limited-time offering. The thin-crust pizza was first introduced in 1997 and uses Pizza Hut’s original “Thin ‘n Crispy” dough recipe and features toppings all the way to the edge of the pie, with no crust bordering the pizza.

The Edge uses a sweetened tomato sauce and a proprietary garlic and herb seasoning that’s only used on this pizza. The pie itself is cut into 16 rectangular “cracker-thin” pieces meant for sharing.

This is the second major LTO pizza release this year for the Yum Brands pizza chain, following the launch of the Detroit-style pizza in January. The release of the Detroit-style pizza was right after the announcement of the vegetarian Beyond Italian Sausage Pizza topped with proprietary Beyond “sausage” crumbles in November 2020.

“The Edge is a pizza our customers constantly ask us to bring back. Anyone who loves thin crust pizzas loaded with toppings will love the Edge,” David Graves, general manager at Pizza Hut said in a statement. “The bold flavor and aroma of the Edge seasoning will instantly transport you back to a Pizza Hut.”

The Edge comes in four varieties:

  • The Ultimate is topped with pepperoni, Italian sausage, green peppers, onions and tomatoes;
  • The Carnivore is topped with pepperoni, ham, Italian sausage and bacon;
  • The Vegetarian is topped with green peppers, onions, mushrooms and tomatoes;
  • Pepperoni Lover’s is topped with triple the pepperoni.

All four pizzas are available for a limited time for $12.99 at participating locations, including the new Hut Lanes, dedicated digital pickup window at 1,500+ locations around the country, announced in March.

Contact Joanna at [email protected]

Find her on Twitter: @JoannaFantozzi

TAGS: Menu
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