I was at my local Market Basket supermarket recently and came across some pizza that looked nothing like what I had come to associate pizza with. It was rectangle, cut into four equal sections and had a slice of what looked like a provolone slice on each quarter section. Whats more is this “creation“ was dubbed “Beach Pizza”. What the heck is beach pizza?! Is it a New England thing?! And if so, should I be ashamed I hadnt heard of this stuff before?! I intended to find out!
The Crust.
Like a good pizza pie starts with the crust, my research directed me to where this delicacy began. Described as a square slice of thin-crust pizza with a slightly sweet, Ragu-like pizza sauce, the “Beach Pizza“ had its humble start at a Sicilian bakery in Lawrence, Massachusetts called “Tripoli Bakery & Pizza” and has since expanded to five locations. The locations near the beaches, especially New Hampshire's own Seabrook and Hampton beaches is where the association of this style of pizza and the beaches really stuck and the "idea" of Beach Pizza really caught on. Since Tripoli was the "OG" of Beach pizza (and being from New Hampshire)I had to pay a visit to their Seabrook location.
The Sauce.
What makes Beach pizza so special is it's simple and contains just three basic ingredients: crust, cheese, and a sweet sauce. The melted circular provolone slice right in the middle and the square slice gives it the iconic shape people have come to identify and love.
My first impression of Tripoli Bakery in Seabrook (418 NH-286, Seabrook NH) was the ample parking and generous quick service walk-up counter. The line wasn’t too long when I showed up mid-afternoon but I’ve heard it can be pretty long and people can expect to wait in excess of half an hour for their slices.
I ventured round the back to their kitchen area where the take home frozen pizzas, cannolis and other backed goods are kept…and where the magic happens.
The Cheese.
Shredded Mozzarella and a slice of Provolone. Simple yet delicious. This food doesn’t pretend to be something it’s not, and thankfully so. I can’t imagine this tasting as good if cheese substitutions were made, like Goat, Cheddar, or some other high-class expensive cheese.
I observed the cooks in the back measure out and shake the shredded moz with meticulous detail on each slice of beach pizza being made and with the precision of an artist, place the lone slice of Provolone on each piece. It was obvious there was a set system in place to reduce time preparing and cooking the pizzas. After all, they always have hungry customers waiting!
I left with a slice of Beach Pizza with pepperoni and extra cheese (more mozzarella sprinkled on) and headed for the shoreline to enjoy my lone slice. Yes I even grabbed a bag of frozen pizza to enjoy later. First bite was like being in heaven. All the flavors and textures worked so well together and the slight briney smell and salt taste from the ocean added to the experience.
Compared to the store bought frozen beach pizza (which initially had me ask what the hell beach pizza was), there is nothing like the real deal. I have come to realize the frozen beach pizza is a decent substitute but they seem to have overcompensated with the sweet sauce and made the pizza too sweet.
There is another restaurant that many see as competition in the area called Christy’s, which has its own fan following. Personally, nothing will top the original, but I’m curious to hear from fans of any other restaurants that make Beach Pizzas. Let me know why you like them and what makes them special.
Summer is finally here, thanks to consecutive 90-plus degree weather days and it’s time to raise a slice in honor of the season.
I’ll meet you down on the beach with my slice of extra cheese and pepperonI.
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