Pizzerias offer delicious, creative toppings in California, Idaho, Oregon, Nevada, and Utah.
Saucy Ukiah, Calif. “I love the Hawaiian takeoff, juicy with thinly sliced pineapple and spicy with coppa ham and jalapeños,” says Lari Shea. “Let me tell you, you ain’t in Hawaii anymore!” saucyukiah.com.
Cheese Board Collective Berkeley, Calif. “The toppings are what foodies’ and cheese buffs’ dreams are made of,” Lisa Bermeo writes. “They may include cave-aged cheeses, garlic olive oil, garden-fresh vegetables, or hints of lemon.” cheeseboardcollective.coop/pizza.
Pie Hole Salt Lake City “Find something for every taste,” Marybeth Powell says. “The potato bacon sounds weird, but it will change the way you think of pizza.” pieholeutah.com.
Smack Pie Pizza Lodi, Calif. “Go for the create-your-own option, with a choice of sauces and toppings ranging from fresh fruit to jalapeño peppers,” Tonya Tamariz recommends. “It’s a crowd-pleaser!” smackpiepizza.com.
Southcreek Pizza Co. Reno “The Nomad combines fresh and smoked mozzarella, shiitake mushrooms, truffle cheese, and truffle oil,” Sally Hall writes. “Tableside, a waiter spreads a soft-cooked egg yolk around.” southcreekpizza.com.
Tary Boscolo's Pizzeria & Italian Restaurant Atwater, Calif. “Locals gather at this gem to enjoy delicious Italian food,” Lisa Perry says. “The Garbage Pizza—with 11 toppings—is a must.” (209) 358-4103.
Tony's Pizza Napoletana San Francisco “The Romana was like nothing I’d seen before,” Emily Puro says. “A rectangular crust topped with three combinations to make a meal: appetizer, entrée, and dessert.” tonyspizzanapoletana.com.
Flying Pie Pizzaria Boise “So many unique creations,” Rob Lundgren says, “including Acapulco Verde, with a black bean sauce, both mozzarella and sharp cheddar, a chile-and-lime verde sauce, and fire-roasted tomatoes.” flyingpie.com.
Coburg Pizza Company Coburg and Springfield, Ore. “These guys invented inventive,” Pat Stevenson declares. “They have crazy pies like jambalaya, Alaskan salmon, and the Nacho Usual. This is where you come if you’re tired of the old standbys—although they have those, too.” coburgpizza.com.
Fire in Bend Bend, Ore. “This newly opened spot serves the best of each season,” Mia MacCollin writes. “One pie features Hood River pears, Gorgonzola, a local beer, and chopped hazelnuts.” fireinbend.com.
Lovely's Fifty-Fifty Portland “Unexpected combinations of ingredients,” Elisa Stevens says. “I’m a fan of the one with brussels sprouts, roasted brown russet apples, caramelized onions, sage, and pancetta. I like to finish off with a scoop of homemade salted caramel ice cream. My mouth is watering just thinking of it!” lovelysfiftyfifty.wordpress.com.
Marzano's Pizza Pie Manzanita, Ore. “Find delicious pizzas just a stone’s throw from the Pacific Ocean, where the scent of roasting garlic extends for blocks,” Dan Haag says. “The prosciutto and potato version, with a garlic olive oil sauce, is like breakfast and dinner in one.” (503) 368-3663.
Messenger Pizza Nampa, Idaho “One slice is a whole meal,” Kathryn Brown says. “My favorite is the Jalapeño Popper—cream cheese, jalapeño peppers, and fresh pineapple—but all the pies are wonderful.” messengerpizza.com.
Solstice Wood Fire Café & Bar Hood River, Ore. “This recent addition to the waterfront slings wood-fired pies with distinctive local ingredients,” Rebecca Thistlethwaite says. “The Country Girl Cherry features dried local cherries, chorizo, and goat cheese.” solsticewoodfirecafe.com.
This article was first published in Spring 2015. Some facts may have aged gracelessly. Please call ahead to verify information.