“The Best Pizzeria in America” just got a little better.
Frank Pepe’s, which has locations in Fairfield and Westchester, has unveiled its latest creation: the meatball and ricotta pizza.
The newest masterpiece features 100 percent natural meatballs, ricotta cheese, crushed Italian tomatoes, mozzarella, grated pecorino Romano and drizzled with olive oil.
With 11 restaurants in the Northeast - and one on the way in Maryland - Frank Pepe’s has become renowned for its coal-fired Napoletana-style pies. The meatball and ricotta pie will join other popular items such as the signature white clam pizza and the roasted red peppers and sausage pies on the menu.
The popular eatery currently has locations in Westchester in Yonkers and in Connecticut in New Haven, Fairfield, Danbury, Manchester, West Hartford and Waterbury. There are also Frank Pepe restaurants in Rhode Island and Massachusetts.
Frank Pepe Pizzeria Napoletana was founded in 1925 by Frank Pepe, who was born in the town of Maiori, on the Amalfi coast, southwest of Naples, before he immigrated to the country 1909 at the age of 16.
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