Tulip SuperTops is the market leading and longest established brand of meat ingredients for the catering, quick service and manufacturing sector. Developed to provide consistent high quality and taste, each topping is designed for use in high temperature ovens.

The extensive pizza topping range includes pepperoni, salami, ham, pork, bacon, beef, meatballs, chicken, sausages and chorizo. All of their ingredients are fully traceable and sourced from high welfare, sustainable farming systems in the UK, Denmark and Europe. Most products in the SuperTops range are individually quick frozen to manage waste and ensure free flow serving.

Contestants will be asked to create a pizza using, either or both, of the following nominated Tulip SuperTops toppings - American Style Sausages and Pizza Meatballs 7g.

Judging:

Initial entries will be selected by a panel of judges to go forward into one of five regional heats, where the contestants will be invited to make their pizzas in front of a judging panel.

The category winners from each heat will go forward to compete in the final, at Olympia. The head judge at the final this year will be celebrity chef Theo Randall.

The winners of each category and the Overall Pizza Chef of the Year Award winner will be announced at the PAPA Awards Dinner on the evening of 16 November 2017, held at the Lancaster London hotel and they will receive a cheque for £500, a trophy, plus considerable publicity (individual category winners will also receive trophies).