Chef Kathleen Kennedy, the company's Director of Culinary Innovation, oversaw the development of the pizza, which relies on dough proofed for at least 18 hours. The assembly includes extra-large Roma tomatoes and a basil drizzle sourced from California’s Central Valley, finished with a garlic-sauce crust and romesan seasoning. Kennedy described the product as a "magic basil elixir," noting that the recipe underwent more than 20 iterations before reaching the final version.

Steve Kennedy, Chief Marketing Officer, framed the return of the pizza as a response to the trend of over-complicating menu items. The company is positioning the $12.99 price point—with regional variations in California, Colorado, and Las Vegas—as an accessible option for families seeking convenience without compromising on ingredient standards. The item is available nationwide at participating locations while supplies last, accessible via the brand's mobile app or website using the code TRYMARG.