The beginning of the at-home grilled pizza movement .
In 1980, grilled pizza made its United States debut at Al Forno restaurant in Providence, Rhode Island. And so began the Ocean State’s love affair with these delicious, impossibly-thin grilled pizza crusts.
In 2004, Roger Dwyer, a Rhode Island resident and retired associate professor at Johnson & Wales University, introduced his own fully-cooked, pre-made pizza shells to the Rhode Island market. It all started when Roger was visiting a friend's restaurant and noticed the chef using pre-grilled pizza crusts: "When an order came in, he took a cooked crust, topped it, and heated it right on the oven rack. Once he made one for me, it hit me — why don't we see if we can sell these crusts to other restaurants?”
Soon after, Dwyer and his restaurateur friend began producing and wholesaling Top This Pizza Crusts to the local food service industry. In 2008, Dwyer took full ownership and expanded into the retail market — his first customer being Whole Foods Market. Now, Top This Pizza Crusts are available to the food service industry throughout New England. In fact, they’re sold in 200+ retail stores in New England, New Jersey, New York and even Florida. Sold refrigerated or frozen, Top This Pizza Crusts come freezer-ready in a 15-ounce resealable package containing two 13-inch traditional white or whole wheat pizza shells, or as 3-pack of flatbreads. Top This is also a proud corporate contributor to the Rhode Island Community Food Bank.