KAP in Southeast Portland serves thin-in-the-middle, thick-on-the-outside masterpieces topped with high-end meats (like soppressata, prosciutto, fennel sausage, etc.), tangy sauces, and the freshest cheeses imaginable. Ken Forkish wrote the book on pizza. (No, for real. It’s called Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza.) With locally sourced ingredients fired up in the rustic pizzeria’s centerpiece wood-powered oven, each pie packs an explosion of flavor. Whatever you order, drop an extra $2 for a pile of fresh arugula up top— the nutty, bitter, salt-sprinkled greens transport the simple pie into a complex flavor symphony.