Listen, Portland. We love you. And we love pizza. So the Portland Mercury is teaming up with dozens of local pizza shops to bring you the second Portland Pizza Week: $2 slices for everyone!
What’s on it: Pepperoni, mushrooms, and Hatch green chiles.
When you can eat it: April 17-22, 4-10 pm. Vegetarian option 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.”
More slices after the jump...🍕
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 Al Pastor (Downtown, Hawthorne, Civic, Killingsworth, Pearl and Hollywood locations)
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.”
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!”
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.”