GOURMET
Short & Main
Without a doubt, Gloucester’s one-year-new Short & Main deserves an award for their gourmet renderings. Nico, Amelia, Matt, and Howie—the foursome at the venture’s core—use Maplebrook Farm mozzarella, house-made sausage, house-cured pork lard, and a medley of both traditional and one-off ingredients (think: kale) to craft artisan pies that have quickly earned them wildfire-like praise.
36 Main St., Gloucester, 978-281-0044, shortandmain.com
GREEK
Soma
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Garlic Shrimp Pizza / Photo by Elise DonoghueFor Greek-style pies, Beverly’s Soma is the place to go. Their quattro formaggi wins favor every time—the divine oozy pleasure of mozzarella, fontina, asiago, and fresh ricotta delights pizza lovers far and wide. Every one of their piping hot, straight-from-the-oven pies features consistently fresh ingredients and a distinct red sauce all their own.
256 Cabot St., Beverly, 978-524-0033, somabeverly.com
THE SIMPLE SLICE
Bianchi’s Pizza
Nary a pie lover will say no to an old-school slice (or two) from Bianchi’s in Revere, where the absence of tables and chairs keeps the place in constant motion. Locals rave about the generous toppings and reasonable prices. Insider tip: cross the street, grab a seat on the sea wall, smell the salt air, and mangia! “It’s a total experience. You have to have it all,” says one passionate patron.
322 Revere Beach Blvd., Revere, 781-284-9472
OLD WORLD TRADITIONAL
Santarpio’s
For Old World traditional pies, Santarpio’s is a sure bet. Since 1903, the “Tarps” family has fed bellies hungry for something Italian. The once-bakery turned sports bar turned pizza joint began slathering sauce on expertly handled dough in 1966—to the delight of multiple generations. And it’s not just their dough, sauce, and cheese that make diners return time and again—their homemade sausage makes a memorable topping. It’s not fancy, it’s just really good.
71 Newbury St. (Route 1), Peabody, 978-535-4831, santarpiospizza.com
CONTEMPORARY ARTISAN
Flatbread Co.
We can’t have a discussion about pizza on the North Shore without mentioning Amesbury’s Flatbread Co. Artisanal types are lured by its organic, homemade, wood-fired flatbreads, and trend-following foodies appreciate the hyper-local ingredients sourced from purveyors like Cedar Hill and Valley View Farms.
5 Market Sq., Amesbury, 978-834-9800, flatbreadcompany.com
THIN CRUST
Anchor Stone Deck Pizza
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Photo by Elise DonoghueLast, but certainly not least, there’s the ever-popular Anchor Stone Deck Pizza in Newburyport where regulars and newcomers alike tout its merits—among them, fresh mozzarella, crisp thin crust with a touch of basil, perfectly balanced garlic and oregano seasonings, inventive toppings, and a not-too-sweet, chunky-style sauce.
44 State St., Newburyport, 978-463-3313, anchorpizzeria.com
ORIGINAL TOPPINGS
Oregano Pizzeria & Ristorante
One last place worth mentioning is Oregano Pizzeria & Ristorante where creative toppings are king. Take a walk on the wild side and order The Aloha, which dazzles the palate with crushed tomato sauce, mozzarella cheese, country ham, and grilled pineapple. Sample the shrimp scampi with house-made buttery white wine sauce. Or step back in time with their Heritage Pie—the recipe is 2,000 years old and includes oregano, thyme, roasted sesame, sumac, mint leaves, cured olives, grape tomatoes, roasted red onions, cucumber, and gorgonzola!
16 Pleasant St., Newburyport, 978-462-5013, oreganopizzeria.com