Famous Frank Pepe’s Pizzeria Now Serving Fan-Favorite Summer Seasonal Pie: Here’s What’s On It

Just in time for summer, the renowned Frank Pepe Pizzeria Napoletana, located in Connecticut, is reviving a beloved dish that is now served throughout, including the Hudson Valley.

Fresh tomato pie in season from Frank Pepe Pizzeria Napoletana.

The famous pizza business from New Haven announced that its 2008-debuting seasonal Fresh Tomato Pie was back on the menu on Monday, June 30, and will remain thus until the end of summer.

Fresh local tomatoes, house-sliced mozzarella, garlic, basil, grated Pecorino Romano imported from Italy, and a drizzle of Pepe’s olive oil blend are all ingredients in the Fresh Tomato Pie, which is well-known for its crispy, chewy, and slightly burnt crust.

The summer-only pie, which has been around for 17 years, is one of Pepe’s best-selling items.

“For many of our patrons, the Fresh Tomato Pie’s return signifies the beginning of summer,” said Jennifer Bimonte-Kelly, co-owner of the family-run restaurant and the granddaughter of founder Frank Pepe.

“Their enthusiasm and connection to it is a lovely reminder of why we’ve remained dedicated to our traditions for a century,” she added.

First launched on Wooster Street in New Haven in 1925, Frank Pepe Pizzeria presently has 17 locations, including three in Massachusetts, one in Warwick, Rhode Island, and one at Ridge Hill in Yonkers. Having won the top spot on The Daily Meal’s list of the Best Pizzas in America nine times, the restaurant has established itself as a national pizza institution.

The original White Clam Pizza, which was made by Frank Pepe himself, and the Amanti Della Carne, a meat lover’s pie topped with meatball, pepperoni, sausage, bacon, and more, are among the classics that Pepe’s serves in addition to the Fresh Tomato Pie.

Along with house-made sangria, local craft beers, salads, and Italian pastries, guests may also savor Foxon Park soda, a Connecticut mainstay that has been served at Pepe’s since 1925.