Dirk VanderHart

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.

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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.

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 April 18-24, Sun-Sat 11 am-7 pm. Dine-in or take-out, limit one per customer, whole pies available. For more about Pizza Week, see

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