[1] Scott Rivera and Amy Coplen opened the original location in southeast Portland's Hosford-Abernethy neighborhood in 2015.

[4] In 2015, Portland Monthly's Benjamin Tepler wrote, "You'll find poofy-rimmed, leopard-spotted Neapolitan pies cooked in a 900-degree Swedish electric deck oven but served New York–style, in cheap 18-inch rounds or big, foldable slices.

"[5] Ben Waterhouse of The Oregonian described Scottie's as a "tiny, Indiegogo-funded spot" serving pizza by the slice or pie.

[2][13] In December 2023, the outpost hosted Bhuna Tuesdays weekly, offering pork vindaloo pizza with mint chutney drizzle and raita on the side.

[14] Benjamin Tepler of Portland Monthly said in 2015, "The best slice at Scottie's happens to be the simplest: pizza bianca, with melting heaps of creamy, fresh-made ricotta, fried basil leaves, and a dusting of crushed New Mexico chiles, all drizzled with olive oil.