ITâS BACK.
The Portland Mercuryâs Pizza Week has, at long last, returned! AND NOT A MOMENT TOO SOON. For, as the world disintegrates into chaos and pain, perhaps, just perhaps... pizza can save us all.
This year, your pizza-obsessed pals at the Mercury have teamed up with 30 of Portlandâs favorite pizzerias to offer special, one-of-a-kind slices for only $2 each! Each of these magnificent slices will only be available from April 17 to April 22, so start planning and start getting excited. And keep a few things in mind....
There Is Only So Much
Pizza on Planet Earth
Portlandâs proud pizza purveyors will do everything they can to get you as much pizza as you can eatâbut, sadly, the laws of physics still apply. So if a Pizza Week restaurant runs out? Stay cool. Come back tomorrow! Itâs Pizza Week, not Pizza Day.
Everybody Loves Pizza!
Everybody. So thereâll be lines. And thereâll be waits. But you know that old saying about pizza: âEven if you have to wait in a line for a minute to eat some pizza, well, you still get to eat some pizza, so you know, maybe your life is okay after all!â That is a real old saying.
Tip!
Yep, you, you cheap bastard. Youâre getting a one-of-a-kind, one-time-only, just-for-Pizza Week slice for TWO MEASLY DOLLARS! And the pie-slingers making them? Theyâre working hard. So tip, and tip well.
Food That... Isnât Pizza?
Food scientists recommend that pizza should only make up 95 percent of the average humanâs diet. âSounds good, food scientists,â you say. âBut how do I fill in that other five percent?!â Thatâs easy, average human! Pizza Week locations will also have all kinds of sides and drinks. So make a meal out of it and live forever.
#portlandpizzaweek!
At portlandpizzaweek.com, youâll find up-to-the-second details about Pizza Week locations and slicesâlike info about which slices are going fast and which slices are Portlandersâ favorites. And if youâve got any time during Pizza Week when you arenât stuffing pizza into your face, help out your fellow Pizza Week adventurers: Post and see even more about Pizza Week with #portlandpizzaweek on Facebook, Instagram, and Twitter.
The Slices!
The 1905
The slice: The Beetza
Whatâs on it: ChĂšvre/horseradish cream sauce, mozzarella, beets, arugula, toasted walnuts, pickled mustard seed, and balsamic reduction.
When you can eat it: April 17-22 4 pm-2 am. Vegetarian option; takeout available.
What they say: âOur Beetza is a blend of sweet, spicy, acidic, salty, and everything good. Itâs your favorite beet salad and you get to eat the plate!â
Amalfiâs Italian Restaurant
The slice: Buffy the Bleu Cheese Slayer
Whatâs on it: House tomato sauce, mozzarella, hickory smoked bacon, chicken, and celery, with a house buffalo sauce garlic bleu cheese drizzle.
When you can eat it: April 18-20 4-10 pm, April 21 4-11 pm, April 22 3-11 pm. Dine-in only, limit one per person.
What they say: âStill hungry after just a slice? Stop by and try your own mini pizza, âBuffy the Bleu Cheese Slayer.â Itâs so good youâll slay all dayâjust donât forget the Montucky to help wash it down. Cheers!â
Atlas Pizza
The slice: Ziggy Piggy
Whatâs on it: Smoked Carlton Farms pulled pork, tomatillo and chile verde sauce, balsamic onions, pickled jalapeño, and fresh scallion and cotija cheese.
When you can eat it: April 17-22, 11:30 am-close. Limit two slices per person; takeout available.
What they say: âWe smoke our pork butt for 12 hours for best flavor and texture. Our verde sauce is the perfect amount of spice to compliment the smoked pork, and the balsamic onions add a unique touch.â
Baby Doll Pizza
The slice: I Can Be Your Gyro, Baby
Whatâs on it: Tzatziki base, gyro lamb, fries, red onion, tomato, and feta.
When you can eat it: April 17-22, 11 am-10 pm. Vegetarian option; limit two slices per person; whole pies and takeout available.
What they say: âItâs a gyro on a pizza! House-made tzatziki base and fries served on top instead of on the side.â
Bella Pizza
The slice: She Persisted
Whatâs on it: White sauce, mozzarella, grana padano, mushroom duxelles, roasted leeks, marinated sun-dried tomatoes, sour beer gastrique, and honey-beer mustard glaze.
When you can eat it: April 17-22, 11 am-10 pm. Vegetarian; dine-in only.
What they say: âVegetarians rejoice! âShe Persistedâ is a sexy, complex pizza pie that will surprise your tastebuds. The kiss of our sour beer gastrique, made with local Breakside Brewingâs Passionfruit Sour Ale, brings the French-inspired flavors together in an unexpected way. Vive la rĂ©sistance!â
Blackbird Pizza
The slice: Broccoli Bacon Pizza au Gratin
Whatâs on it: Broccoli, bacon, potatoes au gratin, cheddar and mozzarella, and a garlic-and-olive-oil base.
When you can eat it: April 17-22, 11 am-1 am. Limit two slices per person; takeout available.
What they say: âWe start with a base of garlic and olive oil, then add potatoes au gratin, broccoli, bacon, and cheddar cheese.â
DeNicolaâs Italian Restaurant
The slice: Best of Italy II
Whatâs on it: Housemade marinara, ricotta, basil pesto, kalamata olives, and a balsamic glaze.
When you can eat it: April 17-22, 4-9 pm. Vegetarian; whole pies and takeout available.
What they say: âThis slice is sweet, salty, and hits all the senses on your taste buds. Youâll want the second slice.â
East Glisan Pizza Lounge
The slice: SPF One
Whatâs on it: Caramelized onion and cashew base, mozzarella, fontina, asparagus, fried sunchoke, prosciutto, gremolata.
When you can get it: April 17-22, 4-10 pm. Vegetarian and vegan options available; limit two slices per person; takeout available.
What they say: âIf the sun wonât come out, weâll put it on a pizza. Asparagus is finally in season which means the earth must still be rotating around something. Sunchokesâitâs in the dang name! The finishing drizzle of lemony, minty, herby gremolata is so bright youâll need shades. The caramelized onion and cashew base serves as the base for the vegan version, too.â
Fillmore
The slice: The Walter White
Whatâs on it: Roasted poblano peppers, roasted corn, mozzarella, parmesan, cotija, lime crema, roasted chiles, and cilantro.
When you can eat it: April 17-22, 12-close. Vegetarian, with vegan option available; whole pies and takeout available.
What they say: âAll of our dough is handmadeâno machinery whatsoever. Our dough is left to ferment for 24 hours before being made into the perfect crust. Itâs light and soft yet crispy and flaky, with just the right amount of little charred love-spots on the underside. All of our toppings are organic and local whenever possible.â
Good Neighbor Pizzeria
The slice: Farmers Delight
Whatâs on it: Garlic oil, mushrooms, bacon, and green onions.
When you can eat it: April 17-22, 12 pm-1:45 am. Takeout available.
What they say: âOur Farmers Delight is made with house infused garlic oil, real strips of bacon from Sheridan Market, fresh mushrooms, and green onions on a thin-crust pizza. Our dough is made fresh every day, and nothing in the kitchen is ever frozen. We make our pie from the healthiest and best products for our customers.â
Hammyâs Pizza
The slice: The Coyote
Whatâs on it: Pepperoni, mushrooms, and Hatch green chiles.
When you can eat it: April 17-22, 4-10 pm. Vegetarian option âThe Roadrunnerâ available; limit two slices per person; takeout and whole pies available.
What they say: âOur slices are thick, rectangular, and Sicilian style. Every slice is made on demand, and never sits under a heat lamp.â
Hoganâs Goat Pizza
The slice: Pizza Week Slice
Whatâs 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: âWe 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. Itâs amazing in a cheese quesadillaâso why not on a pizza! Weâre going to use wild and commercial mushrooms and asparagus as well. Weâll be using some in-season things for our pie.â
HOTLIPS Pizza
The slice: Pizza Al Pastor
Whatâs 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: âFollowing 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.â
Mississippi Pizza and Pub
The slice: Karmalized
Whatâs on it: Caramelized onion base with Mama Lilâs 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: âThis vegan pizza is made by one of our vegan staff! The sauce is house-made with caramelized onions, olive oil, Mama Lilâs oil, and a few other spices. We wanted to utilize ingredients that we would normally throw away, such as the Mama Lilâs oil, creating a sustainable pie!â
Old Town Brewing
The slice: Wit Whiz
Whatâs on it: Shaved beefsteak, beer-made cheese sauce, onion, bell pepper, and mozzarella.
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: âMeet âWit Whiz,â our Philly cheesesteak pie. Inspired by the civic icon of flavor and attitude, this âjawnâ of a pizza is smothered with our own beer-made cheese whiz and topped with thinly shaved beefsteak, onion, bell pepper, and whole-milk mozzarella. Youse guys wonât be disappointed.â
Old Town Pizza and Brewing
The slice: Hey Now, Gyro Nallstar
Whatâs 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: âBehold, our greek Gyro-inspired pie that will surely âsmashâ your âmouth.â 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.â
Pazzo Ristorante
The slice: Pizza Puttanesca
Whatâs on it: Sweet onions, kalamata olives, capers, hot peppers, tomatoes, mozzarella, and anchovies.
When you can eat it: April 17-22, 11:30 am-2:30 pm. Takeout available; whole pies available with 24 hours notice.
What they say: âThis square-cut pizza is a variation on a classic Sicilian style pie that Chef Kennyâs grandmother made, with the addition of capers and olives, which are traditional Neapolitan toppings. Itâs traditional to serve anchovies and mozzarella together in Southern Italy. Some things just work together.â
Pizanos Pizza
The slice: Chipotle Chicken
Whatâs on it: Chipotle ranch, mozzarella, green and red peppers, chicken, and green onion.
When you can eat it: April 17-22, 11 am-7 pm. Takeout and whole pies available.
What they say: âWe like to be creative with sauces. This just sounded good!â
Pizza A Go-Go
The slice: Disco Inferno
Whatâs on it: Salami, roasted jalapeños, and cream cheese.
When you can eat it: April 17-22, 11 am-10 pm. Takeout available.
What they say: âItâs like a jalapeño popper but with salami, which is also tight.â
Pizza Jerk
The slice: Thai Pie
Whatâs on it: Tomato base, Pok Pok/OP Thai-style sausage, pineapple, fried onion, basil, spicy Thai chiles, and sweet chile sauce.
When you can eat it: April 17-22, 11:30 am-6 pm. Vegetarian option available; whole pies and takeout available.
What they say: âCollaborating with the Thai powerhouse Pok Pok, Pizza Jerk has created a slice so sweet and spicy that itâll slap you across the behind and make you wonder where you lost your keys.â
Pizzicato
The slice: Asparagi
Whatâs on it: Olive oil and garlic, mozzarella, blanched asparagus, prosciutto, gorgonzola, parmesan, and fresh basil.
When you can eat it: April 17-22, 11 am-9 pm. Vegetarian and gluten-free options available; takeout and whole pies available.
What they say: âSeasonally fresh ingredients with a blast of flavor.â
Ranch Pizza
The slice: The New Sub-Standard
Whatâs on it: Pepperoni, salami, oil-cured chiles, ricotta, pepperoncinis, and kalamata and castelvetrano olives.
When you can eat it: April 17-22, noon-midnight. Limit two slices per person; takeout available.
What they say: âA square, Sicilian-style pan slice, with crust thatâs crispy on the bottom and soft and chewy in the center. Our pies are built with aged mozzarella, and a rich, garlicky red sauce on top in the classic Sicilian style. This slice is our take on a classic Italian sub.â
Roman Candle Baking Co.
The slice: The GOAT
Whatâs on it: Tomato, basil, maitake mushrooms, Mama Lilâs sweet peppers, and goat cheese.
When you can eat it: April 17-20 11 am- 4 pm. Vegetarian; limit two slices per person
What they say: âOne great thing about âThe GOATâ (greatest of all time) is by using goat cheese, lactose-intolerant people may be able to enjoy our slice easier than a slice with a cow cheese!â
Rovente Pizzeria
The slice: The Red Hot Italian
Whatâs on it: Signature habanero red sauce, mozzarella, Italian sausage, red onions, green onions, and garlic.
When you can eat it: April 17-20 11 am- 9 pm, April 21-22 11 am-10 pm. Takeout available.
What they say: âOur Red Hot Italian pizza is a kick in the butt, made with fresh ingredients and our signature Spicy Sauce. Itâs made daily with fresh habaneros.â
Scottieâs Pizza Parlor
The slice: Cento Formaggio Pizza
Whatâs 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: âInspired by 2014âs Teenage Mutant Ninja Turtles reboot, the TMNT and pizza-loving team at Scottieâs Pizza Parlor intends to set a Guinness World Record this April (OâNeil) 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, weâll include stuffed crust on all slices on Sunday April 23rd at no extra charge, for a total of 101 cheeses.â
Slice Pizza Company
The slice: Bleu Cheese Crumble and Bacon with Green Onion
Whatâs 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: âThe bleu cheese and bacon explode in your mouth. The green onion adds some crunch and gives it a nice balance. Yummy!â
Straight From New York Pizza West
The slice: Spartapeño
Whatâs 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 available.
What they say: âIn 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 innumerableâdown through the ages all shall know of the bravery, the fearlessness, the delectability of SPARTAPEĂO!â
Straight From New York Pizza Belmont
The slice: Arugula Bomba
Whatâs on it: Garlic and oil base, mozzarella, arugula, sautĂ©ed 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 available.
What they say: âThis slice is truly one-eighth of one whole pizza. We start with a blank canvas of garlic, olive oil, and mozzarella. Arugula and sautĂ©ed 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.â
UFO Pizza
The slice: Space Cowboy
Whatâs 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: âOur homemade dough and sauces are the key to our delicious pies. The âSpace Cowboyâ is an instant classicâfeaturing our sweet and tangy BBQ sauce and the perfect amount of chicken, bacon, red onion, and pepperoncinis. After trying this slice, youâll want to âTake us to your eaters!ââ
Via Chicago
The slice: Artichoke-Pesto
Whatâs 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: âA deep-dish style slice with a pesto base, artichoke spread, and red sauce on top.â
