Building the Ultimate Pizza, One Slice at a Time
1. The only thing better than beer-and-pizza night is beer-on-pizza night. That’s exactly what you’ll find when you belly up to the bar at Woody’s Grill & Tap, a neighborhood joint that uses Guinness, plus molasses and spices, to sauce its Jamaican Jerk pizza. It’s also topped with Gouda, grilled chicken and onions before cooking in the wood-fired oven at a toasty 550 degrees and coming out ready to pair with the perfect pint.
58 Hemenway St., Boston (617-375-9663) woodysboston.com
2. Carla and Christine Pallotta’s North End childhood inspires many of Nebo’s menu items, but the sense of nostalgia especially rings true in the waterfront restaurant’s prosciutto e fichi pizza. “As kids, our mother never made us traditional peanut butter and jelly—it was always mascarpone and fig jam,” Christine says. On this slice, a crispy, traditional Roman crust lays under a heap of mozzarella, gorgonzola dolce, housemade fig jam and prosciutto.
520 Atlantic Ave., Boston (617-723-6326) neborestaurant.com
3. The age-old dilemma of how to order pizza for a party full of vegetarians and meat lovers may have at last been solved by a food truck. Stoked Wood Fire Pizza Co.’s Buffalo Brussels Sprouts pizza could be renamed The Peacekeeper, satisfying everyone with hand-pulled Brussels sprout leaves, a slightly sweet Buffalo sauce, garlic, caramelized onions and a mozzarella-romano-gorgonzola cheese trifecta. “This pizza is a vegetarian pizza that meat-centric eaters rave about,” owner Scott Riebling says.
4. It’s always summertime at Coppa, where a favorite pie marries New England seafood and Italian tradition. Fried calamari, fried hot cherry peppers and a drizzle of lemon aioli top tomato sauce and a combo of mozzarella and Parmesan for the Sicilian Fisherman’s pizza, which is cooked Neapolitan-style in a wood-fired oven. “This creates a charred, crispy, thin crust pizza that still has some great chew to it,” says chef de cuisine Meghann Ward.
253 Shawmut Ave., Boston (617-391-0902) coppaboston.com
5. During the course of chef Lydia Shire’s career, a pizza oven in the restaurant has meant a lobster pie on the menu. She makes no exception at Scampo, serving up aged and hand-stretched dough topped with garlic, shallots, lobster cream, ricotta salata, parmigiano reggiano, scallions and, of course, the signature shellfish—a no-brainer for the Brookline native. “It obviously makes sense to have a lobster pizza in New England, where our lobster tastes the best,” she says.
215 Charles St., Boston (617-536-2100) scampoboston.com
6. The Salty Pig originally placed this eponymous slice on its menu to serve cured meats it was featuring in other dishes, but pizza lovers are eating it up. “It’s become so popular that we actually have to order meats now specifically for the pizza,” chef Kevin O’Donnell says. You might see selections like mortadella, salame genovese and prosciutto cotto paired with whole-grain mustard, crème fraiche, parmesan, baby arugula and pale ale caramel.
130 Dartmouth St., Boston (617-536-6200) thesaltypig.com
7. Plenty of local pizzerias serve up traditional American slices, but for “a true taste of Alsace,” sample Brasserie Jo’s tarte flambée. The French regional specialty is known for topping a thin crust with fromage blanc and gruyère; in one variation, chef Nicholas Calias adds blue cheese, walnuts and apples. Once the cheese melts for 6-8 minutes in the small stone oven, the flatbread is topped with fresh parsley. Keep an eye out for an upcoming Toulouse sausage and mushroom addition.
The Colonnade Hotel, 120 Huntington Ave., Boston (617-425-3240) brasseriejoboston.com