Pizza Menu

14" pizza with sauce and cheese $14.40

14" pizza with one topping $15.40

18" pizza with sauce and cheese $19.55

18" pizza with one topping $20.55

additional toppings $1.25 on 14" pizzas, $1.75 on 18" pizzas


Standard Toppings: Mushrooms, Pepperoni, Olives, Sweet Onions, Ham, Pineapple, Red Peppers, Sausage, Chopped garlic, Roasted Garlic, Anchovies, Sun Dried Peppers, Artichoke Hearts, Fresh Chopped Basil

Special Toppings: Bulgarian Feta Cheese, Jalapenos, Gorgonzola, Goat Cheese, Roasted Peppers, Anaheim Peppers, Fresh Made Pesto, Chicken, Nicoise Olives, Ricotta Cheese, Asparagus, Zucchini

Seasonal Toppings: Asparagus (spring) , Roasted Corn (summer), Roasted Eggplant (fall), Yukon Potatoes (winter), Pickled Jalapenos

702 NW 65th Street

(206) 706-1480

Last Orders at 8:30 pm Daily

Wednesday, December 22, 2010

Closed 12/24 and 12/25

Regular hours (11 am - 8:30 pm) 12/26 - 12/31. Happy Holidays!

Tuesday, November 16, 2010

Holiday Train is Back

Once again, the very popular Holiday Train is back at Crash Landing Pizza. This train is kid-friendly, press the doorbell button and the train starts running. Adults also can get their choo-choo on--just push your kids aside and you can be Brakeman Bill for awhile.
The train is running everyday from 11 am to 830 pm until after New Year's Day.

Friday, November 5, 2010

Fresh Roasted Peppers

Fall is the best time of year for roasting red peppers. The autumn harvest brings in the sweetest red peppers and they become even tastier when they are fresh roasted in the pizza oven, sweated, peeled and chopped for your pizza. While supply lasts, we will be buying red peppers by the case, roasting them daily and adding them to your orders. We will also be making many of our slice pies with the fresh roasted red peppers. Act fast, once the pepper supply dwindles, these peppers will be gone.

Monday, October 25, 2010


It's time for a special Fall pizza--this year it will be Crash Landing's Eggplant Parmesan Pizza. We'll begin with Herb Roasted Eggplant, add some fresh Basil and then top the pizza with Ricotta and Parmesan cheeses.

Here are some other combos that you might like as the days get darker, colder, wetter and windier:

Autumn Colors Mixed Bell Peppers with Bulgarian Feta Cheese and Nicoise Olives

Pickled Pizza Chicken Sausage with Pickled Jalapenos and Sweet Onions

Wednesday, July 28, 2010

Summer Menu Additions

For summer pizzas we will be adding roasted corn, fresh tomatoes and home-made pickled jalapenos to our seasonal menu. Combine all three with goat cheese or Bulgarian Feta for a great summer pizza or add one of the summer toppings to your favorite combo for something special.

And don't forget to order a fresh squeezed summer lemonade or limeade with your pizza.

Tuesday, May 18, 2010


Crash Landing's recipes go back to 1978 and Uncle Aldo's East Coast Pizzeria in Bellingham. Aldo's was owned by master pizza maker Ramon P. Moretti, originally from the Philadelphia area. Ray taught me how to throw a pizza dough and a few rules about pizza making. According to Ray, a pizza should represent the Italian flag: red for the tomato sauce, white for the mozzarella and green for the oregano and the other fresh herbs.

Aldo's customers were always encouraged to keep their pizza orders simple. We made a great cheese pizza and Ray wanted people to enjoy the crust, the sauce and the cheese. One or two additional toppings were okay, but too many toppings just covered up the quality of the Aldo's basic pizza. And, of course, pineapple was never allowed on one of Uncle Aldo's pizzas.

At Crash Landing we'll allow you to order pineapple and a few other strange toppings that never touched Uncle Aldo's pizzas. And finally, with an apology to Ray, after about 30 years of saying "NO", you can finally garnish your Crash Landing pizza with ranch dressing. But Crash Landing still upholds the basic standards established at Uncle Aldo's. We make our dough every morning and hand throw our crusts, we ladle on a spicy tomato sauce full of fresh garlic and spices and we top every pie with best quality mozzarella. If you want a few extra toppings, go over the list above and put together an interesting combination or ask us for some seasonal suggestions. That's real pizza.

Tuesday, April 20, 2010

Testing, testing, testing