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Sarah Giffrow

Support The Portland Mercury

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.

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

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