One of my absolute biggest weaknesses is pizza. I really do love it all- New York style, deep dish, cheap or expensive. Every year Portland helps pizza lovers like me celebrate with $2 slices throughout the city.
From April 17-22 visit one of the 30 restaurants participating in Portland Pizza Week. Some locations will be serving up unique slices specially prepared for the event, while others are offering discounted prices on classic favorites. Check the website (link above) for a complete list of all the slices available! My friends and I are planning a pizza crawl on Saturday to hit as many places as possible because they all look so amazing!
Below are the slices I'm most excited for- the vegetarian options! Share your favorite slices so far in the comments so everyone can enjoy the best slices in town!
Arugula Bomba at SFNY Belmont
What’s on it: Garlic and oil base, mozzarella, arugula, sautéed leeks, feta, and jalapeño-infused honey drizzle.
What they say: "This slice is truly one-eighth of one whole pizza. We start with a blank canvas of garlic, olive oil, and mozzarella. Arugula and sautéed leeks provide a rich, savory bitterness that is perfectly complemented by crumbled feta cheese. Drizzled honey infused with fresh jalapeño peppers adds a spicy sweetness that must be eaten to be tasted. So. Damn. Good.”
The Beetza from The 1905
What's on it: Chèvre/Horseradish Cream Sauce, Mozzarella, Beets, Arugula, Toasted Walnuts, Pickled Mustard Seed, Balsamic Reduction.
What they say: Our Beetza is a blend of sweet, spicy, acidic, salty, and everything good. It's your favorite beet salad and you get to eat the plate!
Best of Italy II from DeNicola's Restaurant
What’s on it: House-made marinara, ricotta, basil pesto, kalamata olives, and a balsamic glaze.
What they say: “This slice is sweet, salty, and hits all the senses on your taste buds. You'll want the second slice.”
Centro Formaggio from Scottie's Pizza Parlor
What’s on it: Dough, sauce, and cheese.
What they say: “Inspired by 2014’s Teenage Mutant Ninja Turtles reboot, the TMNT and pizza-loving team at Scottie's Pizza Parlor intends to set a Guinness World Record this April (O’Neil) with a 100-cheese pizza. Furthermore, since we now celebrate the success of our Stuffed Crust slices from Pizza Week 2016 with Stuffed Crust Sundays, we’ll include stuffed crust on all slices on Sunday April 23rd at no extra charge, for a total of 101 cheeses.”
The GOAT from Roman Candle Baking
What’s on it: Tomato, basil, maitake mushrooms, Mama Lil's sweet peppers, and goat cheese.
What they say: “One great thing about ‘The GOAT’ (greatest of all time) is by using goat cheese, lactose-intolerant people may be able to enjoy our slice easier than a slice with a cow cheese!”
Karmalized from Mississippi Pizza
What’s on it: Caramelized onion base with Mama Lil’s oil, spinach, mushroom, artichoke hearts, red onion, roasted red pepper, sea salt, and nutritional yeast.
What they say: “This vegan pizza is made by one of our vegan staff! The sauce is house-made with caramelized onions, olive oil, Mama Lil's oil, and a few other spices. We wanted to utilize ingredients that we would normally throw away, such as the Mama Lil's oil, creating a sustainable pie!”
She Persisted from Bella Pizza
What’s on it: White sauce, mozzarella, grana padano, mushroom duxelles, roasted leeks, marinated sun-dried tomatoes, sour beer gastrique, and honey-beer mustard glaze.
What they say: “Vegetarians rejoice! ‘She Persisted’ is a sexy, complex pizza pie that will surprise your tastebuds. The kiss of our sour beer gastrique, made with local Breakside Brewing's Passionfruit Sour Ale, brings the French-inspired flavors together in an unexpected way. Vive la résistance!”
2934 NE Alberta St., Portland, OR 97211
Hours: Daily 11:30am-10pm
Spartapeno from SFNY West
What’s on it: Garlic and oil Base, three-cheese blend, spinach, artichoke hearts, chopped jalapeños, and shredded parm.
What they say: “In the face of Pizza Week and imminent destruction, one slice stands alone in defiance of the ravenous Portlandian hordes. And although it shall certainly be devoured, eaten alive by patrons innumerable—down through the ages all shall know of the bravery, the fearlessness, the delectability of SPARTAPEÑO!”
The Walter White from Fillmore
What’s on it: Roasted poblano peppers, roasted corn, mozzarella, parmesan, cotija, lime crema, roasted chiles, and cilantro.
What they say: “All of our dough is handmade—no machinery whatsoever. Our dough is left to ferment for 24 hours before being made into the perfect crust. It’s light and soft yet crispy and flaky, with just the right amount of little charred love-spots on the underside. All of our toppings are organic and local whenever possible.”
The Pizza Week Slice from Hogan's Goat
What’s on it: A huitlacoche and garlic base, asparagus, mushrooms, provolone, mozzarella, and cilantro.
What they say: “We are using huitlacoche as a base sauce. Huitlacoche is a fungus that grows on corn with a very earthy quality and is considered the Mexican truffle. It’s amazing in a cheese quesadilla—so why not on a pizza! We’re going to use wild and commercial mushrooms and asparagus as well. We’ll be using some in-season things for our pie.”