Amalfi's "Mini Mama"


Not only is the Pizza Week slice at Fremont mainstay Amalfi's delicious, it's also not a slice at all. It's a freaking individual eight-inch pizza for only $2! You can't even get some Plaid Pantry party pizzas for $2, and trust me, this is 10 billion times better. The Mini Mama consists of Amalfi's red sauce, mozzarella, fresh spinach, AND ALSO some bomb spicy red peppers and housemade meatballs. The meatball/pepper combo was savory, tangy, spicy, and radical, and I was delighted to get to eat so much of it by myself. Amalfi's is also a special Pizza Week stop because they aren't doing take-out: Instead of stuffing your face on a dirty sidewalk, you people will be forced to sit down in their elegant dining room and soak up the classic Italian family vibe of a candlelit room with a big open fireplace. I'm kind of thinking this is all almost too good of a deal... like maybe somebody didn't understand the Pizza Week rules? Or is maybe like, is dying, so they got carelessly giving? Regardless, Amalfi's generosity is all of our gain. ELINOR JONES

Amalfi's, 4703 NE Fremont, Amalfi's Pizza Week pizzas available April 19-24, Tues-Thurs 4 pm-10 pm, Fri 4 pm-11 pm, Sat 3 pm-11 pm, Sun 3 pm-9 pm. Dine-in only, limit two per customer, no individual slices.

Atlas Pizza's "Whiskey-Soaked Smoked Brisket Pizza"


Atlas Pizza combines two great tastes in this BBQ meets 'za creation. This pie is a slightly spicy, cheese-packed hit of Southern summer. Sitting atop a nicely cooked crust are layers of smoked provolone, roasted bell peppers, caramelized onions, and the not-so-secret ingredient: a savory, boozy braised brisket. Atlas tops off their special slice with a drizzle of bourbon barbecue sauce that adds more fuel to the fire. This slice hits the sweet spot of spicy, sweet, and smoky—and if you grab a can of something sudsy, it's almost like July's here, with the sprinklers misting and your friends lounging in the rays of the backyard. Well, at least it's a hot time for your palate, if not for the actual weather. COURTNEY FERGUSON

Atlas Pizza, 3570 SE Division, Atlas' Pizza Week slices available April 18-24, Sun-Sat 2 pm-10 pm. Dine-in or take-out, limit two per customer, full pies available.

Baby Doll Pizza's "The Gavone"


Kevin McAllister may think a plain cheese pizza all to himself is perfect—and we're not going to dispute the heady combination of mozzarella, sauce, and dough. But Baby Doll is bringing it for Pizza Week by adding some impeccable toppings to the basic slice. The Gavone takes basil, mozzarella and provolone and adds a vodka sauce, breaded deep-fried chicken, and penne pasta. "It's silly, but it's good," owner Travis Miranda said as he slid a hot slice out the oven. I totes agree: those noodles and that chicken add some serious heft to a $2 slice, but they don't overwhelm it. Get some before I pull a Buzz on you and eat it all myself. ANDREA DAMEWOOD

Baby Doll Pizza, 2835 SE Stark, Baby Doll's Pizza Week slices available April 19-24, Tues-Sun 11 am-10 pm.

Bella Faccia Pizzeria's "She Bangs"


If you've ever known the anguish of having to choose between two cravings—that of a big, mustard-slathered sausage or a wide slice of pizza pie—fear no more. Linda Zumoff, owner of Bella Faccia Pizzeria, has invented the perfect hybrid. Inspired by a particularly profound, sausage-based meal she once had, Zumoff decided to recreate the sensation in pizza form by creating a pie base from brown deli mustard (!). It sounds crazy, but it totally works, mellowed out with a layer of traditional mozz and generously dotted with hunks of local pork sausage from SP Provisions, caramelized onions, feta cheese, and chili flake. It's got a little kick, but it's not diehard-spicy (and if you're digging that buzz, feel free to kick it up a notch with the application of some hot sauce). These She Bangs slices can be taken as a preview of sorts—it's one of the new pies that's being added to a revamped version of the Bella Faccia menu, slated to drop sometime in late spring or early summer. It's definitely not a recipe you see every day, but it'll hit the sweet spot on all pizza-y, sausage-y cravings. MARJORIE SKINNER

Bella Faccia Pizzeria, 2934 NE Alberta, Bella Faccia's Pizza Week slices available April 18-24, Sun-Sat 11 am-10 pm. Dine-in or take-out, limit two slices per customer, whole pies not available.

Blackbird Pizza's "The Reubenesque"


Blackbird Pizza's Reubenesque is simple: It's a classic Reuben, BUT ON A PIZZA! With tangy sauerkraut, thin-sliced pastrami, Swiss AND mozzarella, hints of mustard 'n' caraway, and a lot of olive oil and garlic, a Reubenesque slice is a hearty meal, with cooked-in nostalgia for the East Coast, the pizza equivalent of Proust's madeleine for anyone who has ever looked back fondly on time spent in a New York deli and thought,

I could really go for a pastrami sandwich right about now, only to be foiled by the knowledge, that, oops, you moved to the west coast YEARS AGO. O, REMEMBRANCES OF PASTRAMI PAST! Speaking of pastrami, it chills out on Blackbird's strong, chewy, bagel-y crust with fellow toppings piled high enough to be visible in profile. The Reubenesque makes a few key deviations from its sandwich origins: Blackbird has swapped out traditional Russian dressing for Thousand Island, piped across the mounded sauerkraut in a neat orange zig-zag. And the sauerkraut is one of the last toppings applied, only AFTER the pizza's done cooking. Yes, this is a Reuben, but it was made in a west coast kitchen. MEGAN BURBANK

Blackbird Pizza, 1935 SE Hawthorne, Blackbird's Pizza Week slices available April 18-24, Sun-Sat 12 pm-2 am. Dine-in or take-out, limit two slices per customer, whole pies not available.

Bridge City Pizza's "The Antonio Abate"


Bridge City Pizza is tucked into a discreet corner of Woodstock, next to a Plaid Pantry and mere blocks from a pretty good pot store. Discreet, that is, for an INTER-DIMENSIONAL PORTAL. When you step through the door into the tiny storefront, you're not in Portland anymore—this charming sandwich and pizza shop is straight outta Chicago. Diehards swear by the Italian beef sandwich, while the tavern-style pizza—thin crusted and sliced into squares—is slathered right to the edges with a sweet red sauce that, along with the spicy giardiniera and other toppings, are made in-house. (There's even a gluten-free pizza crust offering—we really are in Portland, after all.) For Pizza Week, Bridge City is breaking from Chicago tradition to slice their pies into triangles. Their fantastic Pizza Week slice—dubbed the Antonio Abate, after the "patron saint of pizza makers"—is topped with bacon, BBQ chicken in an Alabama white sauce, and sweet pickled veggies. It's a hearty, filling, and deeply satisfying introduction to a pizza style that's hard to come by in Portland—just remember that next time, it'll be sliced into squares. ALISON HALLETT

Bridge City Pizza, 5412 SE Woodstock, Bridge City's Pizza Week slices available April 18-24, Sun-Sat 12 pm-6 pm.

DeNicola's "The Best of Italy"


Thirty-eight years. That's how long DeNicola's Italian Restaurant has been a part of Portland, and every inch of the place glows with a comfortable, heartwarming authenticity that New Portland can't hope to equal. That same trusty charm carries over in their Pizza Week pie: While the DeNicola family experimented with more exotic concoctions for Pizza Week, they eventually settled on what they've always done best—the basics. Their vegetarian slice starts with a foldable crust that has just the right amount of crunch, then builds with the DeNicolas' housemade marinara, mozzarella, ricotta, and basil pesto, with all of it topped with a careful drizzle of reduced balsamic vinaigrette. The perfectly balanced result is just about perfect. And for the ultimate DeNicola's experience, enjoy your slice from inside one of the booths, within sight of the DeNicola family photos—that way, you'll have generations of DeNicolas making sure everything's just right. ERIK HENRIKSEN

DeNicola's, 3520 SE Powell, DeNicola's Pizza Week slices available April 18-24, Sun-Sat 4 pm-9 pm, dine-in or take-out, limit two slices per customer, whole pies not available.

East Glisan Pizza Lounge's "The Montaverde" (AKA "Tom and Juan Got Roasted")


With a tomatillo cream sauce, pickled jalapeño peppers, roasted mushrooms, and fresh oregano and cilantro, East Glisan Pizza Lounge's Pizza Week slice is making a strong case for it to stay on the menu forever. Dreamt up by new Chef Kyle Munroe, the Montaverde's base lends citrus-tinged decadence to the pop of pepper and plump mushrooms, and we suggest you kick it up even more with their house chili oil. It's all served up on East Glisan's legendary sourdough thin crust—with all kinds of chew and just the right amount of char. Wash your slices down with their Pizza Week drink special, the Snowball's Chance ($7), a tasty float of tequila, pineapple and lime slush in a pint of Snipes Mountain brewery lager. ANDREA DAMEWOOD

East Glisan Pizza Lounge, 8001 NE Glisan, East Glisan's Pizza Week slice available April 18-24, Sun-Sat 4 pm-10 pm. Dine-in or take-out, limit two per customer, whole pies not available. Vegan slice also available.

Good Neighbor Pizzeria's "Old World"

Good Neighbor Pizzeria’s

Woodlawn's Good Neighbor Pizzeria will celebrate nine years of business this year. Described by co-owner Mark Saldaña as "handcrafted pizza made by some dudes," Good Neighbor's dudes—who also include co-owners Benjamin Blackhurst, Ryan Wade, and Franklin Gallwas—have truly been good neighbors to the Woodlawn area, where they transformed a formerly derelict bodega into a popular community spot. The Old World pie has been with them since day one, maintaining its place on the menu over the years.

It's a classic slice, laden with nitrate-free pepperoni and salami, roasted green peppers and onions, and black olives. It's the kind of combo customers often find themselves ordering as a build-your-own pie without noticing it already exists. Like the rest of Good Neighbor's menu, ingredients are typically sourced locally from purveyors like Sheridan's as well as the restaurant's summertime CSA participation, and ever since they stopped serving ice cream, they've had no use for a freezer whatsoever. At this point they don't even have one, having renewed their commitment to serving only the freshest ingredients.

That's such a good, neighborly thing to do. And even if you don't live in the Woodlawn sweet spot, Pizza Week's two-buck opportunity to try one of their stalwarts is an excellent opportunity to pretend that you do. MARJORIE SKINNER

Good Neighbor Pizzeria, 800 NE Dekum, Good Neighbor's Pizza Week slice available April 18-24, Mon-Thurs 3 pm-2 am, Fri-Sun noon-2 am. Dine-in or take-out, limit three per customer, whole pies not available.

Hammy's Pizza's "The Athena" and "The Brekkie"


I can't be the only one that knows Hammy's as the late-night pizza delivery saints. But if you're out and about, Hammy's hearty take-out options are the perfect late-night, post-bar, sober-me-up choice. These take-out servings are a thick book of pizza that resemble an inside-out Hot Pocket more than anything else, but rest assured: the bread/sauce/cheese ratio is still on fleek. Aptly named after the goddess of wisdom and olive cultivation, Hammy's vegetarian slice, the Athena, is a judicious Mediterranean combo with a house-made pesto base, Greek olives, feta, and fresh tomatoes, all with crispy cheese broiled atop. The pesto is punchy and radiant, and matched to a tee by the salty olives and creamy cheese. Meanwhile, the Brekkie, Hammy's hearty meat option, is a combo of garlicky, herby potatoes with bacon. Again the sauce stars, a house-made red this time, and a fresh topping of scallions adds a light touch. BRI BREY

Hammy's Pizza, 2114 SE Clinton, Hammy's Pizza Week slices available April 18-24, Sun-Sat 4 pm-10 pm, take-out only.

Hotlips Pizza's "Glazed and Confused"


At some point in the not-too-distant past, a batch of Hotlips Pizza's in-house brand of ginger ale arrived with too much pulp. These things happen in the soda game. But instead of tossing the cases, Hotlips has done the Proper Portland Thing and put the stuff to good use. It infuses the chunks of chicken on special Hotlips' Pizza Week offering, the Glazed and Confused.

The result of that resourcefulness is a juicy, vaguely Asian topping that joins broccoli rabe from Oregon's Persephone Farm, mozzarella cheese, and a scrumptious cilantro-pesto sauce to make the Glazed and Confused a crisp-crusted PW16 standout. And a quick note about that sauce: It won't be for everyone—particularly those who are genetically disposed to thinking cilantro tastes like bubble bath. But for me, an avowed marinara partisan, it provided enough tang to chase away blandness.

You'll want to get to Hotlips for the screaming hot Pizza Week deal, of course, but if you somehow overload on pizza like a quitter, you may get a second crack at the Glazed and Confused. The chain is considering putting it on their next seasonal menu. DIRK VANDERHART

Hotlips Pizza, 721 NW 9th, 633 SW 18th, 1909 SW 6th, 2211 SE Hawthorne, 4630 NE Sandy, 5440 NE 33rd, Hotlips' Pizza Week slice available Sun-Sat, 11 am-7 pm. Dine-in or take-out, limit one per customer, whole pies available.

Mississippi Pizza Pub's "Vegan Buddha Pesto"

Erik Henriksen

With a crisp crust and just the right amount of kick (thank the roasted red peppers, red onions, and the artichoke hearts, which are marinated in both pesto and oil from Mama Lil's Peppers), Mississippi Pizza Pub's Vegan Buddah Pesto slice is

already great—but it's also vegan, which goes a long way in a lineup that's otherwise very focused on meat. While most vegan attempts at non-vegan food end up just being depressing, Mississippi Pizza Pub has ensured their Vegan Buddha Pesto is 100 percent delicious by sidestepping the usual pitfalls of vegan offerings (thank god, there's no weird fake cheese). And as if the above toppings weren't enough, there's more: spinach, garlic cloves, white mushrooms! Swinging by Mississippi to for a slice of the Vegan Buddha Pesto—best enjoyed in the pub's friendly, old-school Portland interior—is a an excellent idea for everyone embarking on Pizza Week, regardless of one's vegan or non-vegan status. ERIK HENRIKSEN

Mississippi Pizza Pub, 3552 N Mississippi, Mississippi Pizza Pub's Pizza Week slice available April 18-24, Sun-Thurs 11 am-midnight, Fri-Sat 11 am-1 am. Limit four per customer, dine-in and take-out, whole pies not available.

Old Town Brewing Co.'s "The Ballelujah"

Old Town Brewing Co.

Leave it to a brewery to incorporate beer into almost every element of this amply topped slice. Rather than the traditional sauce-and-cheese combo, the Ballelujah uses cheese

as sauce in what the chefs at Old Town Brewing are calling a "beerchamel"—a play on a béchamel cheese sauce—deglazed with Kolsh ale. Atop the Belleujah is one of Old Town's favorite menu items: hearty pork and beef meatballs. The perfect little meat Frisbees are spiced generously (the secret is a dash of nutmeg, shhhhh), and balance nicely with caramelized onions. Fresh jalapeños and tomatoes add pop and brightness. The crispy thin crust is fresh as hell, derived from dough made daily (not the night before, like some pizza joints). While that approach may be more work for the prep cooks, and while I'm sure there will be many tears shed thanks to making all those caramelized onions, they're happy to do it for you pizza lovers. BRI BREY

Old Town Brewing Co., 5201 NE MLK, Old Town's Pizza Week slice available Sun-Sat 11:30 am-10 pm, dine-in only, limit two per customer, whole pies available.

Pazzo Ristorante's "Roman Style Square Cut"

This slice—er,cube—is so fancy I had to eat it with a knife and fork. It's not that I couldn't pick it up—eating it with my fingers just felt wrong. This is a classy cube of pizza. Cube pizza isn't like ordinary pizza—a slice's taper points straight to your pie-hole, making it bluntly obvious how you're supposed to eat it. Cube pizza is more mysterious, daring you to experiment. This cube's rustic Roman crust protectively holds together slabs of potato, made gooey by caciocavallo (that's Italy's version of cheese curds). Anchovies add the perfect amount of saltiness to the potato/cheese situation, while red onion and spicy calabrian peppers bring some intrigue to the party. This is all sealed under a thick coat of even more cheese, which is adorned with fresh sprigs of parsley. Pazzo's Executive Chef Kenny Giambalvo tells me this cube is inspired by a pan pizza his grandmother used to make. It's so good it's not even in the same dimension as the basic red sauce and cheese slice, but at the same time, it's nostalgically comforting—just like grandma's cooking. CIARA DOLAN

Pazzo Ristorante, 627 SW Washington, Pazzo's Pizza Week slice available Sun-Sat 11:30 am-5 pm. Dine-in or take-out, whole pies available.

Pizza a Go-Go's "The Other Side"

Pizza A Go-Go

It's hard to imagine that what's now being called "the canyon," a new development of condos along the Vancouver/Williams corridor in North Portland, was once a red zone for the major pizza delivery chains—Dominos and Pizza Hut wouldn't insure cars or drivers in the area. Fifteen years ago, Pizza A Go-Go opened as the only option for pizza delivery in the neighborhood. With her Pizza Week slice, Jen Lyons acknowledges the change happening in the neighborhood. "We call it 'The Other Side,'" she says. "After all, this is the new downtown."

A white pie with an earthy ricotta base, red peppers, a salty splash of green olives, and topped with fresh arugula, it's a freshy-fresh companion to an IPA on the Pizza A Go-Go patio. Like any neighborhood pizza joint worth its salt, Pizza A Go-Go strikes the right balance between hominess and homeliness—when we talked, Lyons was worrying over whether to paint the patio fence, made of wood from some old barn. A decade and a half ago it was a money-saving maneuver, but in the meantime it became Portland chic. Will the newcomers in the condos like it, though? All I can say is that with a tasty slice and a beer in hand, those sparkly new developments can't outshine the neighborhood kid bouncing a basketball on the patio floor. There's no "other side"—pizza transcends. THOMAS ROSS

Pizza A Go-Go, 3240 N Williams, Pizza A Go-Go's Pizza Week slice available April 18-24, Sun-Sat 11 am-10 pm. Dine-in or take-out, limit two per customer, whole pies available.

Pizza Schmizza's "Nacho Porko"


With five stores dotting both sides of the river, Schmizza is many a Portlander's go-to pizza. With a full bar and loaded pies, how could it not be? They're not afraid to shy away from traditional red sauce or even to douse the mouthful of toppings in additional sauces for the full Jackson Pollock effect.

Schmizza's crust is neither thin nor thick—it's medium and doughy. A folded slice becomes a sandwich, and there are few better sandwiches than pulled pork. Their Nacho Porko slice isn't just smeared with tangy, shredded porcine goodness—there's also fresh diced tomato, salty olive rings, and spicy jalapeño rings, with all of that drizzled with sour cream and chipotle sauce. Combined with ample mozzarella, there's something to be said for a slice that delivers all the basic food groups. Some would argue that beer is the food group that never made the USDA's food pyramid. Schmizza's got ya covered there, too. BRIAN YAEGER

Pizza Schmizza, 415 SW Montgomery, 320 NW 21st, 628 NE Broadway, 512 SW Taylor, 1036 NW Glisan, Pizza Schmizza's Pizza Week slice available April 18-24 (see website for store hours).

Pizzicato Fremont's "Mama’s Lil’ Secret"


The good people who make, serve, deliver, and manage pizza places eat plenty of pizza. But they don't just scarf down what's leftover—they make special pizzas for themselves.

Secret pizzas. Professional-grade pizzas that you are not told about. Until now. Pizzicato's Fremont location is finally selling the pepper and arugula pie that their staff eats behind the scenes. Don't let the simplicity of this vegetarian pizza fool you: It's only simple because the two key ingredients pack a wallop. The peppers ooze complex flavors, and the fresh arugula chimes in for a tart bite that contrasts dramatically with the oil and spice. If cheese, salad, and hot sauce were in a band together, they would have an album that sounded like this pizza. No wonder it's what the professionals eat. JOE STRECKERT

Pizzicato Fremont, 4217 NE Fremont, Pizzicato's Pizza Week slice available April 18-24. Dine-in and take-out, limit two per customer, whole pies not available.

Roman Candle Baking Co.'s "Loaded Baked Potato"


Every college student (and Idahoan) knows that a baked potato is an affordable, filling meal, and delicious to boot. Chef Chris Robertson also knows this, and Roman Candle's Loaded Baked Potato is a crew favorite for shift-off. It's piled high with everything that makes the tuber a perennial favorite: succulent bacon, bright green scallions, and a huge dollop of sour cream. This carby pizza slab isn't called "loaded" for nothing—it also has provolone piccante and hot sauce from Portland's Picklopolis atop a Yukon Gold potato-coated Roman-style flatbread. Like a pizza mashup of your favorite cozy moments, your mouth will feel like it's sitting by a crackling fireplace in a ski lodge from your youth. Your stomach, meanwhile, will feel so full that you'll have to catch a cab home. For a mere $2 you could very feasibly stretch this rectangle of mashed potato-goodness into two separate meals, like back in the days of collegiate yore when even buying ramen seemed like an insurmountable challenge. COURTNEY FERGUSON

Roman Candle Baking Co., 3377 SE Division, Roman Candle's Pizza Week slice available April 18-24, 11:30 am-9 pm. Limit two per customer, dine-in only.

Scottie's Pizza Parlor's "Stuffed Crust!"


Scottie's Pizza Parlor's slice is as good as it gets. Its foundation is a crunchy sourdough crust stuffed with aged mozzarella, slathered with just the right amount of red sauce, and topped with generous amounts of melty cheese. (The meat option is dotted with thin-cut medallions of salty, mouthwatering pepperoni.) Owner and pizza traditionalist Scott Rivera says he and his staff make their own fresh mozzarella and ricotta, as well as their own sourdough crust from a starter affectionately named "Audrey II," after the Little Shop of Horrors creature. The result is seriously impeccable, lovingly crafted by people who simply love pizza. But Rivera's pies don't just taste good—his "pizza with integrity" always weighs in at $2 for a plain slice, and he pays each employee no less than $15 an hour. The space itself is exactly what a pizza parlor should be: a bright, casual place to relax while perusing a library of Teenage Mutant Ninja Turtles comics or blowing off steam playing Pac-Man. If you're not already sold, there's a remote-controlled disco ball that Rivera jokes sets an ambient mood for "Scottie's after dark." If pizza is the question, Scottie's is the answer. CIARA DOLAN

Scottie's Pizza Parlor, 2128 SE Division, Scottie's Pizza Week slice available April 18-24, 11:30 am-9 pm. Limit two per customer, dine-in or take-out, whole pies not available.

Sizzle Pie Downtown's "Yin Yang Theory" and "Dagger Moon"


The downtown Sizzle Pie has not one but two delectable slices for your Pizza Week needs. The Yin Yang Theory is, like its namesake, the epitome of balance, with sweet and spicy flavors blended into perfect equilibrium. Unlike the black and white of your typical yin and yang, this festive pie contains all the colors of Christmas. The Spicy Aardvark tomato sauce wonderfully lifts the sweet hunks of pork that are nestled inside chewy pockets of cheese, while some lightly smoked mozzarella adds a gentle complexity, all topped off with crisp green onions.

The other slice, Dagger Moon, is named for a song by the legendary Oregon rock group Dead Moon, whose drummer, Andrew Loomis, tragically died last month. "Dagger Moon" is a desperate blues howl, but the pizza version is a vegan-friendly delight, with succulent flavors and a terrific blend of spices. A look at the vegan pizza evidences plenty of green, crisp spinach, which is cut by orange-yellow chunks of tofu cheese and some bright stabs of color from the banana peppers. The white bean base is filling and creamy, and some red onion and stick dust makes this a rounded marvel in your mouth. You won't be asking this Dagger Moon to be releasing you from its spell anytime soon. NED LANNAMANN

Sizzle Pie Downtown, 926 W Burnside, Sizzle Pie Downtown's Pizza Week slices available April 18-24, 11 am-9 pm.

Sizzle Pie Northeast's "Everybody Wants Some"


For non-carnivores who believe pizza isn't pizza without real cheese, Sizzle Pie's location on NE Schuyler has an exquisite treat—a classic vegetarian slice. The main attraction is the fantastically creamy vodka sauce, nestled between Sizzle Pie's soft, floppy-in-the-best-way crust and a layer of stretchy Asiago cheese. Savory garlic wafts from the surface and adds a punch to match the bold roasted red peppers, while fresh strips of basil add a blast of Italian flavor to the slice. Vegetarians are some lucky sons of bitches to have a pizza this good. BRI BREY

Sizzle Pie Northeast, 125 NE Schuyler, Sizzle Pie Northeast's Pizza Week slice available April 18-24, 11 am-9 pm.

Sizzle Pie East Burnside's "Bodhisattva" and "The Crusher"


This Sizzle Pie wants you to have both a meat and a vegan option for Pizza Week. Both bring some spice. The Bodhisattva ("Bodhi" to its friends) has the best flavor composition of all the Sizzle Pie slices: Sweet pineapple and smoked mozzarella hold curled-up, mini-pepperoni rounds that sit scattered among cuts of jalapeño. Handle with caution; those peños add up. Meanwhile, the vegan Crusher goes in an inventive direction that vegan pizza needs to go: Crunchy asparagus tips, banana peppers, and white onion mix in with blobs of gooey tofu cheese on a tangy sauce of roasted red pepper pepita. It's very satisfying and it almost feels kind of healthy? Both slices hold that enviable state demanded of New York-style pizza: When pinched gingerly between thumb and forefinger, their tips strike out like patriotic pendants. No droops. SUZETTE SMITH

Sizzle Pie East Burnside, 624 E Burnside, Sizzle Pie East Burnside's Pizza Week slices available April 18-24, 11 am-9 pm.

Slice Pizza Company's "Greek Veggie" and "Alligator Sausage"

Slice Pizza Company

Northeast Sandy's the Zipper is a hipster riff on a mall food court—several restaurants and a bar (Paydirt, helmed by former

Mercury music editor Ezra Caraeff) share a common area, complete with cafeteria-style tables where picky parties can convene. Like any good food court, there's pizza: Slice, helmed by a former delivery driver and the former owner of long-defunct Portland pizzeria Manhattan Pizza. Vegetarians, take note: Pizza Week offerings can skew meat-heavy, but Slice has assembled a very good Greek Veggie slice topped with feta, spinach, and kalamata olives. But the real destination slice is the meat-eaters option, the Alligator Sausage—a classic New York-style slice spruced up with healthy chunks of alligator sausage. Yes: ALLIGATOR SAUSAGE. Mixed with pork, the gator's taste is surprisingly mild, so go chow it down like the Apex predator you are. You ate an alligator. ALISON HALLETT

Slice, 2701 NE Sandy, Slice's Pizza Week slices available April 18-24, Mon-Sat 11 am-9 pm, Sun 11 am-8 pm. Dine-in and take-out. Whole pies available.

Straight from New York Belmont's "The Spanish Bomb"


I need to confess something before Pizza Week even starts: I'm a white pie guy. I know it isn't right, but I can't help it—I'm just not that into tomatoey red sauce. You know what I like, though? Spanish food. Straight From New York gets me. How have I never had pizza with romesco on it? Romesco—a nuts-and-red-peppers sauce originating in Catalonia—might be overwhelming (and overwhelmingly expensive) to use as a base sauce on a pizza. So with the Pizza Week slice at Straight From New York's Belmont location, you'll get a white pie with caramelized onions and a candy-cane stripe of romesco. The pie resembles something between a Dr. Seuss invention and the spiral wheel an evil hypnotist uses on his victims. You'll be glad to be lulled into a false sense of comfort and ecstasy by this slice, though. (Pro tip: Dump some red pepper flakes on it to keep you focused.) THOMAS ROSS

Straight from New York Belmont, 3330 SE Belmont, Straight from New York Belmont's Pizza Week slice available April 18-24, Sun-Thurs 11 am-midnight, Fri-Sat 11 am-2 am. Limit one per customer, dine-in and take-out, whole pies not available.

Straight from New York Burnside's "The Green Dream"

Straight from New York

This slice is vegetarian, tangy, and beautiful: The thickness of the white mozzarella base works in balance with the lightness and snap of green peppers, banana peppers, and a tasteful pesto swirl, while a dusting of parmesan adds some welcome salt. The signage hanging above the Burnside's Straight From New York Pizza abbreviates to "SFNY," four letters I've always assumed stood for "San Francisco, New York." Thankfully, the SFNY staff let me get away from my embarrassment quickly. "There's no shortage of New York-style pizza in Portland," Tommy Lang, SFNY's general manager, explained. "We just try to be super nice." He then flipped a large disc of dough over his head. SUZETTE SMITH

Straight from New York Burnside, 2241 W Burnside, Straight from New York Belmont's Pizza Week slice available April 18-24, Sun-Thurs 11 am-11 pm, Fri-Sat 11 am-midnight. Limit one per customer, dine-in and take-out, whole pies available.

UFO Pizza's "Danger Bird"


Find yourself abducted by UFO Pizza in North Tabor and you'll find pies that have taken their names from the cosmos. Apollo isn't just a Buzz-worthy space program; it's also the feta, olive, garlic and tomato pizza. Pigs in Space features ham, bacon, sausage, and pepperoni (no Muppets are harmed). For Pizza Week, UFO's offering a crispy-crusted Danger Bird—which kicks off with spicy Thai peanut sauce, then adds on diced chicken breast, bacon, red onions, and jalapeno slices. It's worth noting that carry-out customers who order any whole, large pie can get a U-pick six-pack of beers. BRIAN YAEGER

UFO Pizza, 6024 NE Glisan, UFO Pizza's Pizza Week slice available April 18-24, 12 pm-10 pm, dine-in and take-out, whole pies available.

Via Chicago's "Stuffed Spinach Pie"


Taking an existing, delicious food and stuffing it with other delicious foods is never a bad idea. In that spirit, Via Chicago has taken a deep-dish, Chicago style "slice" of pizza and stuffed it to the gills with three kinds of cheese and fresh spinach. To create this gargantuan pizza, Via Chicago hand-presses their dough into a cake pan, and start with a layer of thick-sliced raw garlic. From there, asiago, mozzarella, and parmesan cheese are layered, with fresh spinach interspersed. A thin layer of dough caps things off, and the pizza is ready for the oven. Before the process is complete, it is removed from the oven, doused with a thick layer of sauce, and placed back in for a spell before being finished with a dusting of parmesan and a mixture of thyme, oregano, and rosemary. The result is a cheese lovers' dream—a savory, vegetarian treat with simple yet classic flavors. Needless to say, if you're looking for a quick snack or light meal, you might want to check out a different Pizza Week slice. But, if you want to eat a monstrous, knife-and-fork piece of pizza and slip into a glorious coma? Step right up. ARIS HUNTER WALES

Via Chicago, 2013 NE Alberta, Via Chicago's Pizza Week slice available April 18-24, Tues-Fri 11 am-11 pm, Sat noon-11 pm, Sun noon-10 pm, Mon 11 am-10 pm. Limit two per person, dine-in only, whole pies not available.