Tutta Bella Pizza: The Northwest’s first certified Neapolitan Pizzeria
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Pizza Special - Enzo

Over the past few years there have been a handful of Master Pizzaioli from Naples who have been trying new and interesting things as pizza toppings—they’ve really gone outside the box at times. For Neapolitan pizza, this is a big deal since there are “rules” that pizzaioli follow on what can and cannot be on a pizza. These rules are not written down in book. Instead, they have been informally defined over centuries and religiously followed by the craftsmen who meticulously prepared their dough by hand, used indigenous ingredients to Campania and slaved away in front of a volcano of an oven.

Working with the Masters over the last decade, I have seen some not-so-traditional ingredients on pizzas. The purists would find broccoli puree and pistachio puree on a pizza to be utter blasphemy. Yet, I have personally seen and eaten both on my journeys through Naples on pizzas that were prepared by 3 to 4 generation deep pizzaioli (read: purists) who have opened up the doors and are pushing some boundaries.

Our next pizza special – the Enzo – is in the same vein of bending the “rules” a bit although this pizza is 100% Neapolitan in heart and spirit. It’s just got a few things on it that may be hard to find on a pizza in Naples.

It is fairly a simple pizza, yet packs a punch with bold flavors. It is started with an olive oil base that we add fresh mozzarella to and then top with artichoke hearts and lamb sausage. We blaze it in our ovens for 90 seconds and then finish it with a romesco sauce. What’s the big deal? Well, it would be hard for you to find a pizza with lamb on it in Naples. And, romesco? Never in a million years as it comes from Spain. Regardless, this pizza is incredibly delicious!

The combination of the subtle artichoke, the gaminess of the lamb and the smoky, spicy red pepper in the romesco is really to die for!

So, let’s get outside the box! Bend the rules and have some fun! Hurry, though, as we will only be running the Enzo from July 13 through August 9!

− Tutta Bella Executive Chef, Brian Gojdics


extra virgin olive oil, lamb sausage, artichoke hearts, fresh mozzarella, basil, pecorino romano, calabrian romesco sauce

Thoughtfully paired with our wine special~

Umbria, Italia

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Tutta Bella Columbia City Page

Tutta Bella Neapolitan Pizzeria -
Columbia City

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Tutta Bella Crossroads Page

Tutta Bella Neapolitan Pizzeria -

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Tutta Bella Issaquah Page

Tutta Bella Neapolitan Pizzeria - Issaquah
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Tutta Bella Stone Way Page

Tutta Bella Neapolitan Pizzeria - Stone Way
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Tutta Bella Westlake Page

Tutta Bella Neapolitan Pizzeria - Westlake
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Order Takeout online:

We are excited to now offer online Takeout ordering at all Tutta Bella restaurants.

Ordering is simple to do. You place your Takeout order online, we'll confirm your pick up time with a Text Message and you make payment at the restaurant when you pick up your Takeout order.

Simply click the link below and sign in to get started.

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Authentic Italian Espresso

Attibassi Espresso

Neapolitans are as fiercely passionate about espresso as they are pizza. No meal ends without the digestivo that espresso provides. Espresso soothes the stomach and makes the heart contento. In true Italian tradition, we “pull” our espresso manually from a Victoria Arduino hand operated lever machine. Every cup will give you a complete espresso experience – a full-flavored, robust, yet not bitter, shot of espresso, topped by a thick layer of velvety reddish-brown crema which leaves a sweet lingering aftertaste.

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