Paladin Pie

"This Alberta pizza cart from Oven & Shaker alum Leo Brill is a distinct departure from the Pearl District pizzeria’s pies. It takes a somewhat New York-style approach and has a gently tangy, naturally leavened crust with exceptional chew. The toppings include standards like pepperoni and tomato pies, but the real move here is to order one of the rotating specials: Past pies have arrived topped with kimchi, bacon, birria, and roasted buffalo chicken." - Ben Coleman

"Paladin Pie is a Dungeons and Dragons-themed pizza cart owned by chef Leo Brill. Known for its chewy Neapolitan pies, Paladin Pie was initially founded as a pop-up during the pandemic after Brill was laid off from Portland pizzeria Oven & Shaker. Brill developed the sourdough formula for his pizzas at home, using a two-day fermentation at about 70% hydration. During its pop-up stage, Paladin Pie also raised money for mutual aid funds at each event." - Rebecca Roland

"This Alberta pizza cart from Oven & Shaker alumnus Leo Brill is a distinct departure from the Pearl District pizzeria’s pies, with a somewhat New York-style approach and a gently tangy, naturally leavened crust with exceptional chew. The toppings include standards like pepperoni and tomato pies, but the real move here is to order one of the rotating specials: Past pies have arrived topped with kimchi and bacon, birria, and roasted buffalo chicken." - Brooke Jackson-Glidden, Rebecca Roland

"Portland is home to countless phenomenal pizzerias, but this little cart on Alberta is no joke: A naturally leavened crust serves as the foundation for pies topped with curly Ezzo pepperonis or roasted mushrooms and Parmesan cream. Specials here are worth a perusal — past options have included a bacon-kimchi number and a butternut squash curry pie. Any pie should get a drizzle of the cart’s Calabrian chile crisp." - Rebecca Roland, Brooke Jackson-Glidden, Nathan Williams

"This Alberta pizza cart from Oven & Shaker alumnus Leo Brill is a distinct departure from the Pearl District pizzeria’s pies, with a somewhat New York-style approach and a gently tangy, naturally leavened crust with exceptional chew. The toppings include standards like pepperoni and tomato pies, but the real move here is to order one of the rotating specials: Past pies have arrived topped with kimchi and bacon, birria, and roasted buffalo chicken." - Brooke Jackson-Glidden