Weirs Beach: Heat Wood-Fired Pizza & Grill

The skinny: In our quest to become “real New Hampshirites,” we finally took a trip up north to one of the state’s most beloved attractions: Funspot! After hours of getting our Skeeball, pinball and Whac-a-Mole on, we went across the street to Heat to get our pizza on.

Heat Pizza Weirs Beach NH Alfredo hot pizza

Heat Pizza

What we envisioned from the name of this pizza joint was a little different than what we saw when we walked in. This place is overly casual — but we didn’t mind in the least after our day of fun.

Pizzas here come in three sizes: small 8-inch ($5), medium 11-inch ($7) and large 15-inch ($12). We really appreciated the small size; not enough pizza places make a pizza small enough to be considered a personal pizza.

Basic toppings start at $1/$1.50/$2, and include items such as jalapenos, ham and roasted mushrooms. For $1.50/$2/$2.50, you top your pie with pesto, Alfredo sauce or shrimp, among other choices.

Heat Pizza Weirs Beach NH Hog Pizza meat lovers

Hog Pizza

Heat also has a few specialty pies. There’s the Eggplant Pizza ($7.95/$12.95/$17.95), with grilled eggplant, balsamic glaze, ricotta and mozzarella; the Steak and Cheese Pizza ($9.95/$12.95/$17.95), with thinly sliced ribeye steak, roasted mushrooms, caramelized onions, peppers, cheddar and mozzarella; and the White Pizza ($7.95/$12.95/$17.95), with Alfredo sauce, roasted mushroom, caramelized onion and Parmesan.

Be sure to check out a few 8-inch pizza options on the appetizers menu that sound like standouts: the Crab Rangoon Pizza ($8.95), with crabmeat, cream cheese, and sweet and sour sauce; and the Peanut Butter and Fluff Pizza ($5), a warm shell with toasted Fluff and peanut butter (chocolate can be added for $1).

Review: As we mentioned above, we love the personal pizza-sized option, which meant we could each get a pie more suited to our tastes.

Deidre opted for the Hog in Heat Pizza ($8.95), which is covered with bacon, ham, sausage and pepperoni, then house seasonings are added for that “heat” kick. She was excited to try something spicy, but she ended up being served the Hog Pizza ($7.95), a similar pie sans “the heat.”

The first thing she noticed was the look of the pizza. For a tiny meal, it was stacked high with toppings. She found the sausage and pepperoni to be the standouts of the toppings — they were on the thick side, and the pepperoni had great flavor. Each bite packed a meaty punch.

Under all those toppings, somewhere, was the sauce. It was very thin, and it was just hard to taste at all with everything else going on. The toppings would have benefited a little bit from a little separation between them.

Deidre found the amount of cheese surprising. She was pleased by the white color of the mozzarella, and she enjoyed that it was not a greasy cheese at all. She thought the taste of it was slightly bland and was slightly disappointed by the cheese-sauce ratio.

The most disappointing part of the pizza to Deidre was the crust. She expected more from pizza called “wood fired.” The color of the crust in most parts was very light, with only a few dark spots to be seen. Deidre thought it would have more crispiness to it and had hoped for more. It was a light crust, balanced nicely with the heavy toppings above.

While Andrew tried the Hog Pizza, his focus was on his selection: the eponymous Heat Pizza ($8.95). This pizza had the kick that Deidre was looking for, thanks to a base of chipotle alfredo sauce. From there, Heat piles on chicken, prosciutto and mozzarella cheese.

As Deidre was, Andrew was struck by the amount of stuff piled on this pizza. Heat certainly doesn’t skimp on toppings.

The cheese and sauce mixed together well to form this creamy, gooey — yet spicy — coating. And while the sauce was a bit spicy, it certainly wasn’t very spicy. But this seems pretty common, as places look for a safe medium to please even folks with more sensitive palates.

The chicken topping was surprisingly nondescript, tasting more like something baked in an regular kitchen oven. Andrew figured that a pass through a wood-fired oven would at least add some smoky flavor to the chicken, but that wasn’t the case.

The same was to be said for the crust. While Andrew liked that the small pieces were easy enough to pick up, there was no sign that there was any wood fire involved, here.

Finally, the cold pizza was not terribly exciting. The crust very quickly hardened up, but the toppings were still very edible. Andrew liked the Hog Pizza better than the Heat Pizza when eaten cold, but he had to admit the chipotle alfredo sauce gave the Heat Pizza just enough spice to make it worthwhile.

Rating: Deidre: 2.5 / Andrew: 3 = 5.5/10 slices

Heat Wood-Fired Pizza & Grill
604 Endicott St., Weirs Beach
366-2110, www.heatpizza.com

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