Pies We Love
Escape From New York
Escape From New York does it Big Apple–style, with attitude as formidable as the house crust. A good first stop for tourists: baseball-broad Canadian bacon stacked with a Chrysler Building of toppings.
Southeast’s venerable Flying Pie builds the palazzo of all stuffed pizzas, the Florentia: a warm, gooey blanket of mozz and roasted red peppers with ricotta, spinach, onions, and black olives nestled inside. The hand-twisted crust doubles as a breadstick.
American Dream started in 1985—giving it almost as much longevity as the crooners celebrated in its Rat Pack Special (pepperoni, beef, mushrooms, olives, and extra cheese).
Sometimes, simplicity and balance conquer all: witness the Zen perfection of Vincente’s sweetly sauced (but perfectly spicy), crispy (but still doughy) cheese slice.
Nicola’s piles its house special with salami, pepperoni, Italian sausage, a few requisite veggies, and cheese. (Somewhere under all of that, there is a crust. There must be.)
Pizza-A-Go-Go’s sizable veggie slice on a New York–style crust keeps the toppings bonanza where it belongs: on the slice. The best part? Chipotle tomato sauce.
Sour cream? On pizza? With the neo-rustic Ol’ Hickory—smoked bacon, baby red potatoes, Roma tomatoes— Pizza Schmizza hollers, “Heck, yeah!”
Locally grown, organic ingredients makes eco-friendly Hot Lips flavor bombs like Omnivore Bliss (pepperoni, bacon, Italian sausage, onions, black olives, mushrooms, garlic) taste even better.
Bella Faccia sprinkles the Way-Back Machine with feta cheese atop spinach, roasted peppers, and a mozzarella and tomato-sauce base to complete a fantastically floppy, not-too-greasy veggie masterpiece.
That extra zip detected in a nibble of Oregon City favorite Mi Famiglia’s addictive, wood-fired pizza crust? Cinnamon. That’s right. Cinnamon.
Eddie’s Flat Iron Pizza
If the spicy, pepper-flecked marinara at Eddie’s Flat Iron Pizza doesn’t get your attention, the complete dismissal of accepted pizza-cutting norm will: Eddie’s defiantly slices its round pies like a checkerboard, resulting in crustless center pieces full of molten cheese and meat.
Two decades of pizza-by-the-slice heritage means Pizzicato has perfected the classic pepperoni, with Parmesan and a house herb blend on crust famously made from Pendleton-grown wheat.