Hands down, the best pizza in Boston comes from the ovens of Stone Hearth Pizza. As something of a pizza connoisseur, I’ve yet to find a match for their delicious thin crusts and locally sourced toppings. My first meal at their Cambridge location started my partial boycott of Boston pizza standby Upper Crust, even before their labor scandal.
And even better than their creatively topped house originals? The salads. At Stone Hearth you won’t find your standard pizza parlor Greek and Caesars. Every month Stone Hearth features a wonderfully fresh (and creative) salad of seasonal vegetables and fruits.
We stopped into Stone Hearth’s Belmont restaurant (57 Leonard St.) to meet their Executive Chef Michael Ehlenfeldt and watch him prepare one of Stone Hearth’s most beautiful pizzas, the Farm Fresh. Garlic oil, cherry tomatoes, charred red & yellow peppers, Yukon gold potatoes, artichoke hearts, green olives, fresh mozzarella, arugula, red onion, and a slice of prosciutto all come together in what’s a perfect example of Stone Hearth’s attention to their quality, locally-sourced ingredients. Their take-out boxes are even printed with a map of their sources.