Hapa Pizza
Pizza restaurant · Beaverton
12755 SW Broadway St, Beaverton, OR 97005
Highlights
Asian fusion pizzas with Neapolitan crusts, beer & cider
Asian fusion pizzas with Neapolitan crusts, beer & cider
"For years, Aaron and Natalie Truong have sold their eclectic pizzas at the Beaverton Farmers Market, finally opening their own restaurant in 2023. The shop’s brick oven turns out leopard-flecked Neapolitan pies with an ultra-thin crust and pillowy edges, topped with ingredients like Vietnamese barbecue pork or slow-cooked brisket to mimic the flavors of Vietnamese dishes like banh mi and pho. Those clinging to tradition can also opt for classics like margherita or pepperoni here, best accompanied by a side of yuzu ranch."
"What started as a farmers market stand has become one of Beaverton’s most exciting new restaurant openings. Hapa Pizza uses a foundation of soft, chewy, char-speckled crust for toppings that take cues by a cool collection of pan-Asian dishes. For example, a heavily reduced pho broth becomes a sauce for a pizza inspired by the Vietnamese noodle soup, topped with fall-apart tender brisket, mozzarella, and a handful of bean sprouts. A yellow curry base comes with a scattering of potatoes and bell pepper, with a choice of chicken or tofu. And the banh mi pie cuts the richness of pork with pickled radish and carrots. Sticklers and purists will find the standards here as well, like pepperoni and margherita." - Ben Coleman
"Started by a couple who transitioned from home cooking after buying a portable high-heat oven, this shop interprets a range of Asian dishes as pizzas—past offerings have included banh mi, kalua pork, massaman curry, and okonomiyaki. Their pho-inspired pie proved especially tricky until they replaced a sugary hoisin base with a thick pho broth slurry, illustrating the trial-and-error approach used to translate Asian flavors to pizza." - ByLuke Fortney
"A partnership-driven operation that blends Asian culinary heritage with pizza technique: dough is a hybrid between Neapolitan and New York styles, yielding an airy, char-spotted, golden crust achieved by careful flour blending. The menu spotlights pan-Asian toppings—most notably a banh mi–inspired pie with pickled daikon and carrots, lemongrass-marinated pork, and sriracha-spiked aioli—alongside more adventurous creations topped with tender brisket and a concentrated pho-broth reduction, reflecting a fusion-first approach." - ByElazar Sontag
"What started as a farmers market stand has become one of Beaverton’s most exciting new restaurant openings. Hapa Pizza uses a foundation of soft, chewy, char-speckled crust for toppings inspired by a cool collection of pan-Asian dishes. For example, a heavily reduced pho broth becomes a sauce for a pizza inspired by the Vietnamese noodle soup, topped with fall-apart tender brisket, mozzarella, and a handful of bean sprouts. A yellow curry base comes with a scattering of potatoes and bell pepper, with a choice of chicken or tofu. And the banh mi pie cuts the richness of pork with pickled radish and carrots. Sticklers and purists will find the standards here as well, like pepperoni and margherita." - Brooke Jackson-Glidden, Rebecca Roland
