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Bella Faccia Pizzeria

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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.

Bella Faccia Pizzeria, 2934 NE Alberta, bellafacciapizzeria.com. 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. For more about Pizza Week, see portlandpizzaweek.com.