Serving Halal Pizzas Made Simple
Meet the Growing Demand
“In the United States, the Muslim population constitutes of about 8 to 10 million people and 16 to 20 million Halal consumers” (Irshad, et al., 1, Oxford University Press)*. Americans eat an average of 46 slices of pizza a year. Multiplying 46 slices times 8 to 10 million Muslims means the United States Muslim population may consume between 368 million to 460 million slices of pizza per year! They want pizza and they want it to be Halal... get a slice of the action!
Get the Right Toppings
Midamar offers an ever-growing variety of quality Halal pizza toppings, from dry-aged beef pepperoni to beef taco seasoned ground beef. All Midamar products are Halal certified and USDA inspected. Our team will work with you to get the right toppings you need. Serve the delicious Halal pizzas that your customers will order again and again.
What You Need to Know!
Fully Cooked for More Yield and Less Waste
Traditional Authentic Spices
Individually Quick Frozen (IQF), Cook from Frozen
Everyone’s Favorite Topping
Everyone loves pepperoni! However, did you know it is the number one topping in all 50 states? This is why it's so important to serve a quality Halal pepperoni and Midamar has delivered! Midamar Halal Beef Pepperoni is dry-aged and traditionally seasoned with no fillers, delivering a true Italian flavor that will always bring customers back. Only serve the best, so serve Midamar!
Latest Additions
Halal Taco Seasoned Beef Topping
The taco pizza is a Midwestern favorite. A classic fusion of Mexican and Italian flavors made easy with Midamar’s Halal Taco Seasoned Beef Topping.
Halal All Beef Salami
A new and innovative product with a growing demand. A perfect alternative to pepperoni with a traditional Italian flavor. All Halal beef with no fillers. Be one of the first to serve this product!
The Right Toppings
To see our full line of Halal products click here
*Riaz, Mian N, et al. “Pros and Cons of Different Stunning Methods from a Halal Perspective: A Review.” Translational Animal Science, vol. 5, no. 4, 2021, https://doi.org/10.1093/tas/txab154.