Where to get the pizza we crave, Phoenix to Seattle
Ken’s Artisan Pizza A corner spot with a cult following that churns out thin-crust Neapolitan pies dressed in toppings like fresh mozzarella and San Daniele prosciutto, the Cadillac of cured ham.
Try: The classic Margherita with fresh arugula. $$; closed Sun–Mon; 304 S.E. 28th Ave.; 503/517-9951. –Ivy Manning
Tastebud Chef-owner Mark Doxtader has been firing up his mobilewood-burning oven at farmers’ markets for years. Now, say hello to his storefront.
Try: Roasted wild mushrooms, kale pesto, and fresh mozzarella. $$$; closed Mon–Tue; 3220 S.E. Milwaukie Ave.; 503/234-0330. –I.M.