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Fresh, Hot & Local - the best Pizza in Vermont!

April 12, 2017

Fact - about 1 in 8 Americans eats pizza any given day! Though you may not think of pizza when you think of Vermont, we put out some seriously delicious pies. Birthplace of American Flatbread (3 locations on this list alone!), Vermont knows how to do it right and how to keep it local. Whether they're topping with local veggies, meat and cheese or making the dough with Vermont-grown wheat, the pizzas on this list are Vermont-centric. Meet the best local pies in Vermont from North to South!


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 Meet the Korean Pulled Pork

This little general store in Craftsbury takes advantage of their proximity to incredible local artisan food producers like VT99 Meats, a Jasper Hill and Pete's Greens collab that pastures heritage breed pigs in seasonal rotation with vegetable production and hay cropping. The Korean Pulled Pork features a house-made hand-stretched crust with garlic oil, mozzarella and parm, topped with Sunja's crunchy kimchi and VT99 Meats pulled pork tossed in house-made BBQ sauce.

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KINGDOM CRUST - St. Johnsbury 

Meet the Lucy Barker 

Visit St. Johnsbury this summer to indulge in a slice of this tomato-y, basil-y goodness topped with fresh Maplebrook mozz. Owner Mike Heath not only sources local ingredients from Northeast Kingdom farms when he can but also prioritizes organic ingredients. 

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Meet the Vermonter

Visit The Bench in Stowe this spring and you may well find, in addition to their regular pizza menu, specials like the Vermonter that features wild-crafted fiddleheads, ramps, Vermont Creamery Chevre and roasted garlic.

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Meet the Veggie Special 

Each American Flatbread in the state partners with hyper-local farms - so while they may have similar concepts, they also have their own terroir. Burlington Hearth features Pitchfork Farm in the Intervale for lots of their fun creations like this special featuring Mountain Mushroom oyster mushrooms, Pitchfork Farm carrots and micro greens, VT Creamery chevre, organic red peppers and organic red onions. 

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Meet the Pane Frattau

Pascolo Ristorante, the Italian sister restaurant of the Farmhouse Group, uses a wood-fired oven to make their thin crust, perfectly crispy pies. The Pane Frattau is a gorgeous pie featuring Maplebrook mozzarella, house cured pancetta made with Vermont pork, tomato basil sauce, pecorino, and a couple Vermont eggs to top it off.

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Meet the Chicken Pesto Special 

If you haven't yet made a trip to the flagship American Flatbread at Lareau Farm in Waitsfield, waste no time! The beautiful Mad River Valley location is the perfect place to spend a summer (or winter, fall, or spring) evening. This Flatbread uses ingredients from Mad River Valley farm and their own gardens in this special featuring pesto made with basil from Dave Hartshorn's farm and spinach from Lareau Farm, oven-roasted Gaylord Farm chicken, pickled hot pepper Lareau Farm salsa, VT Creamery chevre and Grana Padano.

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Meet the Korean BBQ & the House Hash Brunch Pizza

Hired Hand Brewing Co. is a new sister restaurant to the perennial favorite Bar Antidote in Vergennes. Pizza loves beer, and Hired Hand features their house brewed beer - many featuring local malts and hops - to accompany their menu. The Korean BBQ pie features Spicy Korean BBQ, smoked Vermont pork shoulder & belly, Fontina, spring onion house-made kimchi & fresh cilantro. Hired Hand is open for brunch and their brunch pizzas are the best cure after a night out. The House Hash is topped with house-made local corned beef hash, 2 over medium Maple Meadow eggs, & Cabot cheddar cheese, topped with house made hollandaise & spring onion.

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Meet the Apple Bacon Cheddar

American Flatbread in Middlebury draws inspiration from their Addison County farm partners and are known not only for their beautiful pizzas, fresh from the wood-fired oven, but also for making exceptional cocktails. Sip on a classic cocktail with your Apple Bacon Cheddar pizza featuring Windfall & Champlain Orchards apples, Duclos-Thompson Farm bacon, Grafton Village 2 year cheddar and a drizzle of Moe's local maple syrup.

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Meet the BBQ Pulled Pork Pizza 

Historically, J.J. Hapgood has been the longest continuously running general store in Vermont. Owner Juliette Britton grew up in Peru and, with her husband Tim, revived the beloved grocery, eatery and community gathering space. They feature mouth-watering, wood-fired pizzas on their locally sourced menu. Check out their Instagram feed for hunger-inducing shots. The BBQ Pulled Pork pie features Sugar Bob’s Smoked Maple Syrup, Plymouth Hunter Cheese, and Vermont-Grown Pork.


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Coming soon...

MKT: Grafton will fire up their oven this summer on Tuesday nights from Memorial Day weekend through Labor Day weekend (5 pm until the dough runs out!) to make some tasty, inventive pizzas. Expect classics like the mushroom and pepper (pictured above) and unique creations like this one featuring Vegetaballs pesto, fresh tomatoes, local bacon and Grafton cheese curds topped with sea salt and olive oil! Yum...


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Meet the North End

The Williamsville Eatery uses locally grown, organic wheat milled at Nitty Gritty Grain Company to make their perfectly chewy crusts. The North End is a tribute to their neighboring farm partners featuring organic tomato sauce, house-made meatballs made with grass fed beef from Adams Farm and pork from Riversong Farm, topped with woodfired caramelized onions, mozz, and parmesan. 

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Meet the Rosie 

Stop by Marigold Kitchen whenever you find yourself in the Bennington area. Pro-tip: this community favorite also makes a mean vegan pie. The Rosie features smoked and fresh mozzarella, prosciutto, caramelized onions, button mushrooms, and arugula. Marigold Kitchen begins with a mixture of two Vermont flours – organic white flour from Champlain Valley Milling and organic whole wheat flour from Gleason Grains. It's topped with a combination of smoked and fresh handmade mozzarella from Maplebrook Farm and fresh veggies from Clear Brook Farm, the Rosie pizza is a local and staff favorite.

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