BEAVERTON, OREGON – Hapa Pizza, a pizzeria in Beaverton known for its unique Asian-inspired toppings, has recently gained nationwide recognition. The New York Times named Hapa Pizza as one of the 22 best pizza places in the United States, an honor that co-owner Aaron Truong described as a “huge honor.”
Truong expressed humility in response to the recognition, stating that there is always room for growth and improvement. The Times list showcases a diverse array of pizzerias, highlighting a variety of cuisines and geographical locations across the country. This recognition comes as a refreshing change for readers, offering a break from the usual pizzerias that dominate top lists year after year.
Hapa Pizza’s journey began in 2022 when owners Aaron and Natalie Truong started cooking pizzas in backyard ovens at the Beaverton Farmers Market. Their Asian-inspired pizzas, featuring flavors like phở-style braised brisket complete with hoisin and bean sprouts, quickly gained popularity. Hapa Pizza’s success led to the opening of their first brick-and-mortar restaurant in 2023, solidifying their presence in the local culinary scene.
Named one of the metro area’s best new pizzerias, Hapa Pizza continues to innovate and expand. The Truongs are set to launch The Collab, a bar and pop-up space adjacent to their pizzeria, showcasing local snack and dessert vendors. The name “Hapa” reflects the Truongs’ heritage as Asian Americans, embodying a fusion of Italian and Asian cultures.
One of the hallmarks of Hapa Pizza is their ability to harmoniously blend unexpected ingredients like sweet beef and bean sprouts into delicious pizzas. The New York Times praised Aaron Truong’s skill in creating pizzas that are flavorful without feeling overwhelming or gimmicky.
For those intrigued by the fusion of Asian and Italian flavors, Hapa Pizza invites diners to experience their unique creations at their Beaverton location or at the Beaverton Farmers Market. And as Hapa Pizza continues to evolve and grow, it remains a testament to the creativity and diversity found in America’s culinary landscape.