IT’S BACK.

The Portland Mercury’s Pizza Week has, at long last, returned! AND NOT A MOMENT TOO SOON. For, as the world disintegrates into chaos and pain, perhaps, just perhaps... pizza can save us all.

This year, your pizza-obsessed pals at the Mercury have teamed up with 30 of Portland’s favorite pizzerias to offer special, one-of-a-kind slices for only $2 each! Each of these magnificent slices will only be available from April 17 to April 22, so start planning and start getting excited. And keep a few things in mind....

There Is Only So Much
Pizza on Planet Earth

Portland’s proud pizza purveyors will do everything they can to get you as much pizza as you can eat—but, sadly, the laws of physics still apply. So if a Pizza Week restaurant runs out? Stay cool. Come back tomorrow! It’s Pizza Week, not Pizza Day.

Everybody Loves Pizza!

Everybody. So there’ll be lines. And there’ll be waits. But you know that old saying about pizza: “Even if you have to wait in a line for a minute to eat some pizza, well, you still get to eat some pizza, so you know, maybe your life is okay after all!” That is a real old saying.

Tip!

Yep, you, you cheap bastard. You’re getting a one-of-a-kind, one-time-only, just-for-Pizza Week slice for TWO MEASLY DOLLARS! And the pie-slingers making them? They’re working hard. So tip, and tip well.

Food That... Isn’t Pizza?

Food scientists recommend that pizza should only make up 95 percent of the average human’s diet. “Sounds good, food scientists,” you say. “But how do I fill in that other five percent?!” That’s easy, average human! Pizza Week locations will also have all kinds of sides and drinks. So make a meal out of it and live forever.

#portlandpizzaweek!

At portlandpizzaweek.com, you’ll find up-to-the-second details about Pizza Week locations and slices—like info about which slices are going fast and which slices are Portlanders’ favorites. And if you’ve got any time during Pizza Week when you aren’t stuffing pizza into your face, help out your fellow Pizza Week adventurers: Post and see even more about Pizza Week with #portlandpizzaweek on Facebook, Instagram, and Twitter.


The Slices!


The 1905

830 N Shaver, the1905.org
The slice: The Beetza
What’s on it: Chèvre/horseradish cream sauce, mozzarella, beets, arugula, toasted walnuts, pickled mustard seed, and balsamic reduction.
When you can eat it: April 17-22 4 pm-2 am. Vegetarian option; takeout available.
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!”

Amalfi’s Italian Restaurant

4703 NE Fremont, amalfisrestaurant.com
The slice: Buffy the Bleu Cheese Slayer
What’s on it: House tomato sauce, mozzarella, hickory smoked bacon, chicken, and celery, with a house buffalo sauce garlic bleu cheese drizzle.
When you can eat it: April 18-20 4-10 pm, April 21 4-11 pm, April 22 3-11 pm. Dine-in only, limit one per person.
What they say: “Still hungry after just a slice? Stop by and try your own mini pizza, ‘Buffy the Bleu Cheese Slayer.’ It’s so good you’ll slay all day—just don’t forget the Montucky to help wash it down. Cheers!”

Atlas Pizza

3570 SE Division, atlaspizzapdx.com
The slice: Ziggy Piggy
What’s on it: Smoked Carlton Farms pulled pork, tomatillo and chile verde sauce, balsamic onions, pickled jalapeño, and fresh scallion and cotija cheese.
When you can eat it: April 17-22, 11:30 am-close. Limit two slices per person; takeout available.
What they say: “We smoke our pork butt for 12 hours for best flavor and texture. Our verde sauce is the perfect amount of spice to compliment the smoked pork, and the balsamic onions add a unique touch.”

Baby Doll Pizza

2835 SE Stark, babydollpizza.com
The slice: I Can Be Your Gyro, Baby
What’s on it: Tzatziki base, gyro lamb, fries, red onion, tomato, and feta.
When you can eat it: April 17-22, 11 am-10 pm. Vegetarian option; limit two slices per person; whole pies and takeout available.
What they say: “It’s a gyro on a pizza! House-made tzatziki base and fries served on top instead of on the side.”

Bella Pizza

2934 NE Alberta, bellapizzapdx.com
The slice: She Persisted
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.
When you can eat it: April 17-22, 11 am-10 pm. Vegetarian; dine-in only.
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!”

Blackbird Pizza

1935 SE Hawthorne, blackbirdpizzapdx.com
The slice: 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.”

DeNicola’s Italian Restaurant

3520 SE Powell, denicolasitaliandining.com
The slice: Best of Italy II
What’s on it: Housemade 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

8001 NE Glisan, eastglisan.com
The slice: 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.”

Fillmore

7201 NE Glisan, fillmorepdx.com
The slice: The Walter White
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

800 NE Dekum, goodneighborpizzeria.com
The slice: Farmers 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 Farmers 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.”

Hammy’s Pizza

2114 SE Clinton, hammyspizza.com
The slice: The Coyote
What’s on it: Pepperoni, mushrooms, and Hatch green chiles.
When you can eat it: April 17-22, 4-10 pm. Vegetarian option “The Roadrunner” available; limit two slices per person; takeout and whole pies available.
What they say: “Our slices are thick, rectangular, and Sicilian style. Every slice is made on demand, and never sits under a heat lamp.”

Hogan’s Goat Pizza

5222 NE Sacramento, hogansgoatpizza.com
The slice: Pizza Week Slice
What’s on it: A huitlacoche and garlic base, asparagus, mushrooms, provolone, mozzarella, and cilantro.
When you can eat it: April 18-22, 4-9pm. Vegetarian, with gluten-free option available; whole pies and takeout allowed.
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.”

HOTLIPS Pizza

2211 SE Hawthorne, 721 NW 9th, 1909 SW 6th, 5440 NE 33rd, 633 SW 19th, 4630 NE Sandy, hotlipspizza.com
The slice: Pizza Al Pastor
What’s on it: Carlton Farms pork loin, cilantro, onion, mozzarella, tomato, guajillo sauce, and pineapple.
When you can eat it: April 17-22, 11 am-10 pm. Limit two slices per person; takeout available.
What they say: “Following traditional Al Pastor preparation, tender pork loin is dredged and marinated in guajillo chiles and spices and oven roasted. Pineapple is added on a tomato sauce base, and the pie is finished with onions and fresh cilantro garnish.”

Mississippi Pizza and Pub

3552 N Mississippi, mississippipizza.com
The slice: Karmalized
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.
When you can eat it: April 17-20 11 am-midnight, April 21-22 11 am-1 am. Limit four slices per person; takeout available.
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!”

Old Town Brewing

5201 NE MLK, otbrewing.com
The slice: Wit Whiz
What’s on it: Shaved beefsteak, beer-made cheese sauce, onion, bell pepper, and mozzarella.
When you can eat it: April 17-22, 11:30 am-10 pm (while supplies last). Vegetarian option available; limit two slices per person; whole pies available.
What they say: “Meet ‘Wit Whiz,’ our Philly cheesesteak pie. Inspired by the civic icon of flavor and attitude, this ‘jawn’ of a pizza is smothered with our own beer-made cheese whiz and topped with thinly shaved beefsteak, onion, bell pepper, and whole-milk mozzarella. Youse guys won’t be disappointed.”

Old Town Pizza and Brewing

226 NW Davis, otbrewing.com
The slice: Hey Now, Gyro Nallstar
What’s on it: Garlic and olive oil sauce, whole-milk mozzarella, local shaved beef and lamb, kalamata olives, fresh tomato, crumbled feta, shredded lettuce, and house-made tzatziki.
When you can eat it: April 17-22, 11:30 am-10 pm (while supplies last). Vegetarian option available; limit two slices per person; whole pies available.
What they say: “Behold, our greek Gyro-inspired pie that will surely ‘smash’ your ‘mouth.’ It kicks off with a garlic-olive oil base beneath whole-milk mozzarella, and topped with local shaved beef and lamb, kalamata olives, fresh tomato, crumbled feta, shredded lettuce, and our house-made tzatziki sauce. All that glitter is gold.”

Pazzo Ristorante

627 SW Washington, pazzo.com
The slice: Pizza Puttanesca
What’s on it: Sweet onions, kalamata olives, capers, hot peppers, tomatoes, mozzarella, and anchovies.
When you can eat it: April 17-22, 11:30 am-2:30 pm. Takeout available; whole pies available with 24 hours notice.
What they say: “This square-cut pizza is a variation on a classic Sicilian style pie that Chef Kenny’s grandmother made, with the addition of capers and olives, which are traditional Neapolitan toppings. It’s traditional to serve anchovies and mozzarella together in Southern Italy. Some things just work together.”

Pizanos Pizza

9970 SE Washington in Mall 205, pizanosdelivers.com
The slice: Chipotle Chicken
What’s on it: Chipotle ranch, mozzarella, green and red peppers, chicken, and green onion.
When you can eat it: April 17-22, 11 am-7 pm. Takeout and whole pies available.
What they say: “We like to be creative with sauces. This just sounded good!”

Pizza A Go-Go

3240 N Williams
The slice: Disco Inferno
What’s on it: Salami, roasted jalapeños, and cream cheese.
When you can eat it: April 17-22, 11 am-10 pm. Takeout available.
What they say: “It’s like a jalapeño popper but with salami, which is also tight.”

Pizza Jerk

5028 NE 42nd, pizzajerkpdx.com
The slice: Thai Pie
What’s on it: Tomato base, Pok Pok/OP Thai-style sausage, pineapple, fried onion, basil, spicy Thai chiles, and sweet chile sauce.
When you can eat it: April 17-22, 11:30 am-6 pm. Vegetarian option available; whole pies and takeout available.
What they say: “Collaborating with the Thai powerhouse Pok Pok, Pizza Jerk has created a slice so sweet and spicy that it’ll slap you across the behind and make you wonder where you lost your keys.”

Pizzicato

4217 NE Fremont, 505 NW 23rd, 2811 E Burnside, pizzicatopizza.com
The slice: Asparagi
What’s on it: Olive oil and garlic, mozzarella, blanched asparagus, prosciutto, gorgonzola, parmesan, and fresh basil.
When you can eat it: April 17-22, 11 am-9 pm. Vegetarian and gluten-free options available; takeout and whole pies available.
What they say: “Seasonally fresh ingredients with a blast of flavor.”

Ranch Pizza

1235 SE Division (inside Double Dragon), ranchpdx.com
The slice: The New Sub-Standard
What’s on it: Pepperoni, salami, oil-cured chiles, ricotta, pepperoncinis, and kalamata and castelvetrano olives.
When you can eat it: April 17-22, noon-midnight. Limit two slices per person; takeout available.
What they say: “A square, Sicilian-style pan slice, with crust that’s crispy on the bottom and soft and chewy in the center. Our pies are built with aged mozzarella, and a rich, garlicky red sauce on top in the classic Sicilian style. This slice is our take on a classic Italian sub.”

Roman Candle Baking Co.

3377 SE Division Suite 101, romancandlebaking.com
The slice: The GOAT
What’s on it: Tomato, basil, maitake mushrooms, Mama Lil’s sweet peppers, and goat cheese.
When you can eat it: April 17-20 11 am- 4 pm. Vegetarian; limit two slices per person
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!”

Rovente Pizzeria

4327 N Williams, 3240 SE Hawthorne, roventepizzeria.com
The slice: The Red Hot Italian
What’s on it: Signature habanero red sauce, mozzarella, Italian sausage, red onions, green onions, and garlic.
When you can eat it: April 17-20 11 am- 9 pm, April 21-22 11 am-10 pm. Takeout available.
What they say: “Our Red Hot Italian pizza is a kick in the butt, made with fresh ingredients and our signature Spicy Sauce. It’s made daily with fresh habaneros.”

Scottie’s Pizza Parlor

2128 SE Division, scottiespizzaparlor.com
The slice: Cento Formaggio Pizza
What’s on it: Dough, sauce, and cheese.
When you can eat it: April 17-22, 11:30 am-9 pm. Vegetarian; takeout allowed; limit two slices per person (whole pies available for groups of four or more).
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.”

Slice Pizza Company

2701 NE Sandy, sliceportland.com
The slice: Bleu Cheese Crumble and Bacon with Green Onion
What’s on it: Bleu Cheese, bacon, and green onion.
When you can eat it: April 17-22, 11 am- 9 pm. Takeout and whole pies available.
What they say: “The bleu cheese and bacon explode in your mouth. The green onion adds some crunch and gives it a nice balance. Yummy!”

Straight From New York Pizza West

2241 W Burnside, sfnypizza.com/burnside
The slice: Spartapeño
What’s on it: Garlic and oil base, three-cheese blend, spinach, artichoke hearts, chopped jalapeños, and shredded parm.
When you can eat it: April 17-20, 11 am-11 pm, April 21-22 11 am-midnight. Vegetarian; takeout available.
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!”

Straight From New York Pizza Belmont

3330 SE Belmont, sfnypizza.com/belmont
The slice: Arugula Bomba
What’s on it: Garlic and oil base, mozzarella, arugula, sautéed leeks, feta, and jalapeño-infused honey drizzle.
When you can eat it: April 17-20 11 am-midnight, April 21-22 11 am-2 am. Vegetarian; takeout available.
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.”

UFO Pizza

6024 NE Glisan, ufopizza.com
The slice: Space Cowboy
What’s on it: BBQ sauce, chicken, bacon, red onion, and pepperoncinis.
When you can eat it: April 17-22, 12-9 pm. Vegetarian option available; whole pies and takeout allowed.
What they say: “Our homemade dough and sauces are the key to our delicious pies. The ‘Space Cowboy’ is an instant classic—featuring our sweet and tangy BBQ sauce and the perfect amount of chicken, bacon, red onion, and pepperoncinis. After trying this slice, you’ll want to ‘Take us to your eaters!’”

Via Chicago

2013 NE Alberta, viachicagopizza.com
The slice: Artichoke-Pesto
What’s on it: Artichokes, pesto, parm, sauce, and cheese.
When you can eat it: April 17 11 am- 10 pm, April 18-21 11 am-11 pm, April 22 12-11 pm. Vegetarian; takeout available.
What they say: “A deep-dish style slice with a pesto base, artichoke spread, and red sauce on top.”