We’ve gathered up three of the best spots to get pizza in the city.


New to the South End neighborhood is Union Park Pizza. Owners Joe and Maggie mindfully source all of their ingredients, using some imported from Italy, and others locally sourced from farms and deli’s around the area.

Pizza is a really exciting food because you have a clear pallet, we can really focus in on the ingredients that we’re using , the right number of ingredients, the right colors, the right flavors, and put it all together to make something that’s really kind of original and exciting at the same time.

One of the most popular pizzas is the Neighborhood Sausage. This standard pie is taken to the next level with organic caramelized onions, a mushroom blend, creamy ricotta drizzle, and crumbled sausage from Moody’s Deli.

We call this one Alexis’s endless summer, after one of our pizza chefs. It features summer sausage that’s 100% beef, sliced mission figs, organic baby spinach, organic red onions, and Vermont butter and creamery goat cheese. And after it comes out of the oven, we finish it with a drizzle of a cayenne infused honey.

No matter which pie you get, I can pretty much guarantee you’re going to be coming back for more.

Come check us out at union park pizza, where the pizzas are mindfully sourced and crafted with love.

Union Park is located at 1405 Washington Street in the South End and online at UnionParkPizza.com.


Located in the fairly new Boston Landing development is Flatbread Brighton, a candlepin bowling alley that also turns out delicious, organic, flatbread pizzas.

Our oven runs at about 800 degrees and we can cook a pizza from start to finish in about 4 minutes.

The Mopsy’s Kalua Pork Pie is a must-try. Homemade, organic mango barbecue sauce bottoms out this pie and is topped with slow-cooked pulled pork, goat cheese, red onions, and freshly sliced pineapple.

Punctuated equilibrium is a signature pizza of ours. It has all natural Vermont goat cheese, roasted red peppers, organic red onions, and is topped with Kalamata olives, whole milk mozzarella, parmesan, herbs, and we also sprinkle a little bit of rosemary on that as well.

If you’re craving a classic, go for the Jay’s Heart. The wood-fired organic tomato sauce is topped with whole milk mozzarella, parmesan, and a blend of organic herbs.

Crowds here range from families, to students, to young professionals. All ages are welcomed in for a string or two of Massachusetts classic candlepin bowling.

Flatbread Brighton is located at 76 Guest Street and online at BowlBrighton.com.


Every inch of Boston’s South End is filled with charm, and Coppa, the small corner enoteca, is no exception. From pizzas to cocktails, everything at Coppa is crafted with precision.

We do 12 inch pizzas. They’re cooked in a wood burning oven which imports a lot of flavor on the dough. We take a lot of pride in the toppings we put on our pizzas. We use all sorts of fun stuff that’s a little out of the ordinary.

The Sopressata (so-press-ahta) is a white pie, and uses Ricotta and Mozzarella as the base. It’s then topped with spicy dry-aged salami, fried garlic, parmesan, and parsley.

I really like the Scamorza pizza a lot because I really like, number 1, the Scamorza melts really well, you get this really oozy, cheesy pizza. The toppings are a little different because we use roasted potatoes and roasted asparagus. And we top it with scallion aioli and fried garlic, and we top that with fried trout.

The Salsiccia (sal-see-cha) is delicious. The tomato sauce base is topped with house-made pork sausage, ricotta, roasted onion, and shaved fennel.

I would say Coppa’s one of the best places to have pizza in Boston because we take a lot of pride in our ingredients. We make everything from scratch as often as we can. We put out a great product.

Whether it be for lunch, a pie, or after-work drinks, Coppa is a must-visit. Located at 253 Shawmut Ave in the South End and online at CoppaBoston.com.