The Quanto Basta food truck parked outside Belleflower Brewing in Portland. Photo by Aimsel Ponti

On a recent Friday night, I found myself in the thick of Portland’s craft beer scene in East Bayside. But as someone whose taste leans more toward Miller Lite, I wasn’t as taken by the local IPAs as I was by something else that caught my eye – and my nostrils.

Parked at Belleflower Brewing Co. was Quanto Basta food truck. The vehicle, a 1959 Morris Minor, is a head-turning compact British automobile that had its back seat removed and, in its place, a pair of pizza ovens and a drop-down counter that held assorted supplies.

I had the Margherita di Bufala ($13.50) with tomato, buffalo mozzarella and fresh basil. Given that a 12-inch LP record is my go-to reference for measuring anything round, I’d say this was about a 10-inch pie. I ate every morsel. It was the perfect amount for one person with an appetite, though I suppose you could split it if you were feeling generous. I was not.

Margherita di Bufala pizza. Photo by Aimsel Pont

There wasn’t a ton of basil on it but enough to make its presence known. The bits of tomato were small, which is just the way I like them as I’ve never been a big fan of their texture. As for the buffalo mozzarella, I could live on it and be quite happy. With melt-in-your-mouth flavor, this pizza was a divine experience.

My spouse, Tracy, had the Bresaola e Rucola ($16). This pie is made with garlic confit, arugula, cured beef, mozzarella, preserved lemon vinaigrette and sheep’s milk gouda. She said it was more like a salad on top of baked dough, which she loved. She said the cured beef (bresaola), arugula (rucola) and goat gouda worked in harmony to deliver a distinct flavor. The garlic and lemon vinaigrette played supporting roles to what we agreed was the highlight of both pies: the crust.

Bresaola e Rucola pizza from the Quanto Basta food truck. Photo by Aimsel Ponti

Charred just the right amount with what Tracy described as a tang of fermentation and a nice “tooth,” it was slightly crisp then chewy, a combination of textures unlike any I’ve ever had.

Quanto Basta translates in Italian to “just enough,” and I couldn’t have chosen a better name. It was indeed just enough to fill my belly and provide me with an exquisite, oven-baked creation that I can’t wait to try again.

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