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February 3, 2025 12:41 pm

Ivy Bear Pizzeria Spices Things Up

Jan 3, 2025
papers and Scott's Pepper House logo

By Kelly Romo, The Mountain Times

In the shadow of Mount Hood, Ivy Bear Pizzeria in Sandy is more than a pizza spot; it’s a hub for culinary creativity led by Scott and his wife, Lindsay. Scott’s passion for bold flavors and unique food experiences has propelled the pizzeria into new ventures, including the creation of “Scott’s Pepper House” hot sauces, homemade pepperoni and jerky.
Scott’s journey into hot sauce began with his love for heat and a critical palate for balanced flavors. The flagship sauce, “Scottie is a Hottie,” emerged from experimenting with recipes that avoided the pitfalls of excessive vinegar or overpowering heat. Scott, a self-described “chili head,” wanted a sauce with depth and character. His wife’s humor inspired the catchy name, “Scottie is a Hottie,” which makes the brand stand out.
Each bottle contains roasted and caramelized ingredients, like habaneros, onions, carrots and garlic, that create smoky and concentrated flavors. Scott ensures quality control at every step, doing all the work himself rather than outsourcing to a co-packer. The sauces come in five flavors, including red (mild to hot), green (medium-mild) and barbecue (medium-mild). Low vinegar content and no added water set his creations apart.
The hot sauce has received glowing reviews at events like the Washington County Fair, with plans to attend more fairs this coming year. Now officially licensed and ready for retail, Scott is eager to see his product on store shelves. Visitors can purchase it at Ivy Bear Pizzeria, where the sauces complement his handcrafted pizzas.
Scott’s culinary creativity doesn’t stop with hot sauce. Driven by the same passion, he embarked on a project to make his own pepperoni. He processes pork and beef with natural casings and spices using a custom-built curing chamber. Once cured and pasteurized, the pepperoni is sliced using a unique machine designed by his neighbor, Josh, resembling a Gatling gun. The result is fresh, flavorful pepperoni exclusive to Ivy Bear pizzas.
Encouraged by the success of his curing chamber, Scott is venturing into beef jerky production. The jerky will be prepared in a custom-built machine with precise temperature, ventilation and humidity controls. Planned flavors include hot, honey teriyaki, and extra hot to offer a variety to satisfy every palate. Though regulatory hurdles may limit retail sales, Scott plans to sell directly to customers.
These ventures align with Scott’s vision of making Ivy Bear Pizzeria a unique Mount Hood destination. By offering hot sauces, homemade pepperoni and jerky, Scott hopes to draw visitors looking for an unforgettable culinary experience as they experience all the outdoor adventures the mountain has to offer. The pizzeria has weathered challenges, including a collapsed roof during last January’s ice storm, but Scott’s determination and passion continue to drive growth.
Whether you find Scott at a local fair or stop by Ivy Bear Pizzeria at 54735 E Highway 26 in Sandy, you’re in for something unique. Explore his offerings at scottspepperhouse.com or ivybear.com and taste the creativity that makes Ivy Bear a standout spot in the Mount Hood community.

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CONTACT: Matthew Nelson, Editor/Publisher matt@mountaintimesoregon.com