Strega Pizzeria

Discover the Mortazza at Strega—pizza will never be the same - Review - Seattle - The Infatuation

"Strega is an Italian restaurant in Ballard whose owners also sell homemade pasta at the Ballard Farmers Market. While the pasta here is pretty good—cheers to you, creamy tomato trofie—direct your attention to their pizzas, complete with a fluffy Neopolitan chew and a bit of crackle throughout the bottom. They succeed either in traditional form, or fired up in its birthday suit to be later topped with a combination of burrata, pistachios, and mortadella. (All hail the Mortazza.) Sit at the bar with an anatomically perfect aperol spritz for optimal people-watching, or linger with a friend snacking on crust bits until closing. It’s an effortless plan even on a Friday night, which is no small feat in a neighborhood full of hard-to-get-into dinner spots. Food Rundown Arugula Salad Did you come to a pizzeria for a bowl of arugula? Probably not, but if you require some standard greens, Strega's salad will show up to work and perform averagely. Shaved grana padano and pickled apple slices add interest. photo credit: Aimee Rizzo Mortazza This is Strega's best dish, and stands out on a menu dominated by canned tomato products. It's essentially a naked pizza topped with cracked-open burrata, a fistful of pistachio crumbs, paper-thin mortadella sliced behind the bar, and olive oil showers for good measure. Part of the fun is constructing bites that have varied concentrations of nuts, stracciatella, and feathery cured meat. A Mortazza and a spritz is an unbeatable duo here. photo credit: Aimee Rizzo Nuvola Our favorite pie of the bunch has a milky swirl of mozzarella, smoky scamorza, and stracchino, and the trio makes this more exciting than your garden variety margherita. Go for it. photo credit: Aimee Rizzo Trofie We could do with a teeny pinch more salt, but trofie tossed in a creamy tomato scenario is a good pick here if you're in the mood for a comforting pasta. Plus, the sauce works well as a vehicle for blistered crust edges. photo credit: Aimee Rizzo" - Aimee Rizzo