Hapa Pizza takes its name from the Hawaiian word for someone of mixed Asian and/or Pacific Islander heritage, and builds its menu around that same hybrid identity: Neapolitan-style pizza crust carrying distinctly Asian toppings. The Bánh Mì Pizza is built on lemongrass bbq pork, pickled daikon and carrots, cilantro, and sriracha aioli; the Phở Pizza layers thinly sliced brisket with house pho sauce, hoisin, and bean sprouts; the Chicken Satay Pizza runs on Thai curry peanut sauce and Thai pickles. The Kaprao Pizza uses a sausage made in collaboration with Scratch Meats over a shallot cream sauce and house pesto, and a Diavola Pizza pairs hot calabrese salami with jalapeno sambal and mala honey. A straightforward Margherita and Pepperoni pizza sit alongside the fusion builds for anyone wanting something closer to tradition.
The kitchen makes its own doughs, sauces, and condiments in-house, including a yuzu-spiked ranch and a jalapeno sambal that shows up across multiple pies. Salads follow the same East-meets-West logic — a Tom Yum Caesar and a Korean Burrata Salad with a spicy cucumber Oi-muchim. Portland Monthly has included Hapa Pizza in its local coverage.
The kitchen makes its own doughs, sauces, and condiments in-house, including a yuzu-spiked ranch and a jalapeno sambal that shows up across multiple pies. Salads follow the same East-meets-West logic — a Tom Yum Caesar and a Korean Burrata Salad with a spicy cucumber Oi-muchim. Portland Monthly has included Hapa Pizza in its local coverage.