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! Here are the slices from Scottie's Pizza Parlor, Slice Pizza Company, Straight From New York (Southeast and Downtown), UFO Pizza, and Via Chicago.
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.”
More slices after the jump...🍕
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!”
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 and whole pies 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.”
Straight From New York Pizza Downtown 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 and whole pies 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!”
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!’”
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.”