by Sarah Galbraith and Tristan Von Duntz
Whether one’s recreational choice is skiing, shopping or anything in between, sampling Vermont’s handcrafted pizza will warm any heart and soul at the close of a winter’s day. Vermont’s eateries are famous for featuring local farmers’ produce, meat, and cheese and the creative chefs who offer inspired topping combinations. Following is a rundown of some of the best handmade artisan pizza Vermont has to offer.
Pie in the Sky: St. Albans
www.pieintheskystalbans.com
This charming little eatery is passionate about quality ingredients, including locally produced vegetables, meats, and cheeses. There are a variety of toppings and cheeses to choose from, as well as excellent salads and subs, plus calzones, stromboli, and pasta. Specialty pies include Pineapple Passion, combining pineapple, ham, bacon, and a house-made ricotta blend, and the St. Albans, a Vermont-inspired combination of cheddar, apples, sausage, onions, and garlic. Each pizza is baked to the perfect crispness in a wood-fired oven. Pie in the Sky St. Albans is not affiliated with the similarly named Stowe restaurant.
The Parker Pie Company: Glover
www.parkerpie.com
This fabulous eatery has transformed from a locals’ favorite pizza place to a foodie destination. With rustic charm, this eatery is a true gem of the pastoral Northeast Kingdom. The menu features classic pizzas like Greek Style and The Works, plus some very creative options like Nathanael’s Chicken Chipotle: cheddar, spicy chicken breast, black beans, black olives, onions, and fresh cilantro. What a combo! In addition to pizzas, they feature great microbrews and local art.
Pie In the Sky: Stowe
www.pieintheskyvt.com
This warm and inviting restaurant is located right on the Mountain Road in Stowe village. Choose from a large selection of specialty pizzas or create your own and select from their extensive lists of gourmet crusts and premium toppings. All of the pizzas are baked to golden, bubbling perfection in the large wood-fired oven located in the center of the restaurant. Its warmth and fire-lit glow can be enjoyed from almost any table! If you’re stopping in after a day on the slopes try the Mogul Run Pizza, named after the challenging ski trails just up the road. It’s a flavorful combination of pepperoni, sausage, ground beef and bacon guaranteed to warm you up. Or try a spin on one of your favorites by asking for their crust special of the week. Their bar features beer, wines and Vermont microbrews on tap. Pie in the Sky, Stowe is definitely a restaurant enjoyed by locals and visitors alike!
Positive Pie: Plainfield and Montpelier
www.positivepie.com
With the original restaurant in Plainfield and an addition in downtown Montpelier, this eatery offers central Vermont some of its best hand-tossed pizza. Our favorite is the Bruschetta: a savory sweet balsamic reduction and olive oil drizzled over fresh mozzarella, tomatoes, olives, and basil. The Carcass is a meat-lovers’ dream; and the Moonshadow is a unique vegetarian option that includes walnuts! The Plainfield restaurant offers some salads and sandwiches and are quickly becoming known for their thoughtful beer selection. The Montpelier location includes full dinner and lunch menus in addition to pizza and a full bar, centered in a recently refurbished dining room with an uptown ambience.
American Flatbread: Waitsfield, Middlebury, and Burlington
www.americanflatbread.com
Lareau Farm in Waitsfield feels like a place where magic happens, and indeed, it is. American Flatbread first opened its doors at the Farm in Waitsfield, producing its signature all-natural flatbreads baked in a primitive wood-fired oven. Since then, two Vermont franchise locations have emerged in Middlebury and Burlington. During winter weekdays, the Waitsfield bakery produces flatbreads for wholesale distribution for half the week, and then transitions to a bustling eatery from Thursday through Saturday. One of the best dining experiences Vermont has to offer is the original Waitsfield bakery. Reservations are not accepted; arrive early to this popular spot and enjoy a local microbrew or wine while taking in the ambience. Menu highlights include the New Vermont Sausage and the Equilibrium; the specials are always creative and change from week to week. We enjoyed wood-roasted pancetta with dandelion greens, fried peppers and onions, and smoked mozzarella. The salad is excellent and wonderful desserts are also available, including a generous slice of apple pie warmed in the wood-fired oven.
Fireworks: Brattleboro
www.fireworksrestaurant.net
This fabulously upscale downtown Brattleboro eatery with modern character offers high-quality ingredients along with affordability. They use organic produce, humanely raised meats, cheeses from small producers in Vermont and Italy, and San Marzano tomatoes. Pizzas are baked in their stone hearth and range from classics like the Margherita to unique and memorable combinations such as the Blue Moon (butternut squash, sage pesto, gorgonzola, and roasted chicken) to the Fig & Prosciutto. Simply put, this place is outstanding and is reason enough to plan your next trip to Vermont! In addition to pizzas, the lunch and dinner menus feature several hearth-baked specialties, unique appetizers, and delicious pub classics. The bar features a variety of beers, wines, and cocktails.
Sarah Galbraith and Tristan von Duntz enjoy the flavors of the Green Mountain State from their home base in central Vermont. Read about their latest foray at www.greenmountainlines.blogspot.com.
Want to bring the taste of handmade artisan pizza home with you? Try these tips!
Bring a Pizza Home – Many of the restaurants listed here offer takeout or will make a pie to take home. These pies can be frozen and re-heated on a pizza stone in a hot oven. Additionally, American Flatbread distributes frozen pizzas to national grocery stores, and natural food stores. One may also buy Flatbread pizza from their website (www.americanflatbread.elsstore.com).
Host a Pizza Party – A make-your-own pizza party is a great way to share with friends! Provide dough, which can be bought uncooked from a local pizzeria or grocery store, cheese and toppings. Ask your guests to bring some toppings, too, and encourage them to get creative! Include local and in-season toppings where possible. Here are some seasonal topping ideas:
- Spring: braised lamb and asparagus.
- Summer: fresh mozzarella, sliced heirloom tomatoes, finely chopped fresh basil.
- Fall: roasted butternut squash, sautéed Brussels sprouts, fresh corn kernels, Vermont goat cheese.
- Winter: bacon, sautéed red potatoes with salt and pepper, blanched broccoli, generous dollops of goat cheese.
Bake the pizzas on parchment paper on a pre-heated baking stone or cookie sheet at 500 degrees until the crust is lightly browned and the cheese is bubbling. Discover extra flavor by topping your cooked pizza with freshly chopped fresh herbs like chives, sage, oregano, rosemary, or thyme.