Henry Martinez fell in love with pizza where anyone would. The young cook was working at Jimmy’s Slice in Ventura, California while finishing a community college culinary program, and the eponymous Jimmy took him to the legendary Los Angeles destination, Pizzeria Mozza. “It changed my perspective on what pizza could be,” he says. “Growing up, it was just chains.”
Years later, Martinez makes his own pizzas at Southeast Portland brewery Living Haus, though the pies he makes are distinct from chef Nancy Silverton’s. While her pizzeria tops crusts with Italian salamis and cheeses, Martinez’s pizzas come in flavors like elote, chorizo and potato, or Spam and pineapple. What both
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