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Chris Bianco's Pizza Rosa

Chef Way: At Pizzeria Bianco, Chris Bianco's custom-built wood-burning oven heats up to 800?.

Easy Way: For home cooks, preheating a pizza stone in a 500? oven before baking the pizza creates a charred, crisp crust.


Slideshow: Wine Pairings for Pizza Toppings


  • Total Time:
  • Servings: 6

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  • Three 8-ounce balls of pizza dough, thawed if frozen
  • All-purpose flour, for dusting
  • 6 ounces freshly grated Parmigiano-Reggiano cheese (1 1/2 cups)
  • 1 large red onion, thinly sliced
  • 1 tablespoon chopped rosemary
  • 1/4 cup plus 2 tablespoons unsalted raw pistachios, coarsely chopped
  • Extra-virgin olive oil, for drizzling


  1. Put a pizza stone in the oven and preheat the oven to 500°, allowing at least 30 minutes for the stone to preheat.
  2. Work with one piece of dough at a time: On a floured surface, roll or stretch the dough out to a 12-inch round. Transfer the dough to a floured pizza peel. Spread one-third of the cheese on top, leaving a 1/2-inch border all around. Lightly press the cheese into the dough. Top with one-third of both the onion and the rosemary.
  3. Slide the pizza onto the stone and bake for about 4 minutes, until lightly golden and bubbling. Carefully sprinkle one-third of the pistachios over the pizza and bake for 2 minutes longer, until the crust is browned and the onions are very soft. Slide the pizza onto a work surface. Drizzle with olive oil, cut into wedges and serve. Repeat with the remaining dough and toppings.

Suggested Pairing

Crisp, floral sparkling wine.

Contributed By Photo © Tina Rupp Published January 2012

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