Listen, Portland. We love you. And we love pizza. So the Portland Mercury is teaming up with dozens of local pizza shops to bring you the second Portland Pizza Week: $2 slices for everyone!
Here are the slices from Blackbird Pizza, DeNicolas Italian Restaurant, East Glisan Pizza Lounge, Fillmore, and Good Neighbor Pizzeria. Enjoy them for just $2 April 17-22!
Blackbird Pizza’s Broccoli Bacon Pizza au Gratin
What’s on it: Broccoli, bacon, potatoes au gratin, cheddar and mozzarella, and a garlic-and-olive-oil base.
When you can eat it: April 17-22, 11 am-1 am. Limit two slices per person; takeout available.
What they say: “We start with a base of garlic and olive oil, then add potatoes au gratin, broccoli, bacon, and cheddar cheese.”
Check out all the slices here!
More live updates at #portlandpizzaweek, on Facebook, Twitter, and Instagram and at portlandpizzaweek.com!
More slices after the jump…🍕
DeNicolas Italian Restaurant Best of Italy II
What’s on it: House-made marinara, ricotta, basil pesto, kalamata olives, and a balsamic glaze.
When you can eat it: April 17-22, 4-9 pm. Vegetarian; whole pies and takeout available.
What they say: “This slice is sweet, salty, and hits all the senses on your taste buds. You’ll want the second slice.”
East Glisan Pizza Lounge’s SPF One
What’s on it: Caramelized onion and cashew base, mozzarella, fontina, asparagus, fried sunchoke, prosciutto, gremolata.
When you can get it: April 17-22, 4-10 pm. Vegetarian and vegan options available; limit two slices per person; takeout available.
What they say: “If the sun won’t come out, we’ll put it on a pizza. Asparagus is finally in season which means the earth must still be rotating around something. Sunchokes—it’s in the dang name! The finishing drizzle of lemony, minty, herby gremolata is so bright you’ll need shades. The caramelized onion and cashew base serves as the base for the vegan version, too.”
What’s on it: Roasted poblano peppers, roasted corn, mozzarella, parmesan, cotija, lime crema, roasted chiles, and cilantro.
When you can eat it: April 17-22, 12-close. Vegetarian, with vegan option available; whole pies and takeout available.
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.”
Good Neighbor Pizzeria’s Farmer’s Delight
What’s on it: Garlic oil, mushrooms, bacon, and green onions.
When you can eat it: April 17-22, 12 pm-1:45 am. Takeout available.
What they say: “Our Farmer’s Delight is made with house infused garlic oil, real strips of bacon from Sheridan Market, fresh mushrooms, and green onions on a thin-crust pizza. Our dough is made fresh every day, and nothing in the kitchen is ever frozen. We make our pie from the healthiest and best products for our customers.”
