*Please check each restaurant's website for information on current operating hours and procedures.
With versatile flavors and shareable slices, it hits the spot like nothing else. Get fired up for these local pizzas, crafted with care all over the Valley.
1. Scratch
325 Northampton St., Easton | 610.814.7774 | scratcheaston.com
The popular margherita at Scratch is always a winner, with hand-stretched mozzarella, house-made sauce and fresh basil. Look for additional fresh green ingredients from their parent farm, Apple Ridge, including fiddleheads, ramps, bok choy and delicate pea shoots.
2. Molinari's
322 E. 3rd St., Bethlehem | 610.625.9222 | molinarimangia.com
The “Down with OPP” (oregano, prosciutto and peaches) pizza is rich with oregano-infused sheep's milk ricotta, crispy Prosciutto di Parma, peaches, arugula and truffle honey, the sort of decadent creation to be expected from one of the Valley's best Italian restaurants.
3. Pocono Brewery Co. Taproom
938 Lifestyle Center, Whitehall | 610.264.2194 | poconobrewery.com
Cooked in a traditional wood-fired oven, Pocono presents a pizza decked out with arugula and toasted, crushed pine nuts, drizzled with a fig-infused olive oil. Naturally, this brewery has a pairing prepared: a New England-style Juicy IPA bursting with floral and tropical hops.
4. BRÜ Daddy's Brewing Co.
732 Hamilton St., Allentown | 610.351.7600 | brudaddysbrewingcompany.com
Beer and pizza are a timeless combination, but expect the unexpected at Brü Daddy's, a brewery with an executive chef. The dough is made daily from just five ingredients, aiming for a traditional Neapolitan style, while toppings can veer into the world of fusion with flavors like Korean BBQ. For spring, something with local mushrooms and fresh herbs is likely.
5. Switchback Pizza Company
525 Jubilee St., Emmaus | 610.928.0641 | switchbackpizza.com
Farm-to-table fare is everything at Switchback, where Italian prosciutto, roasted red peppers, local arugula and Parmigiano-Reggiano top a fresh spring pizza. The house-made stracciatella cheese is made with fresh mozzarella that's torn and soaked in cream, adding incredible richness to the pie.
