Recipes

Chris Bianco's Pizza Rosa

Name: Chris Bianco's Pizza Rosa
Total time: 45 min
Ingredients: 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

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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.

By

Chris Bianco

Updated on May 17, 2017

Total Time:

45 mins

Yield:

6

Ingredients

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

Directions

Put a pizza stone in the oven and preheat the oven to 500°, allowing at least 30 minutes for the stone to preheat.
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.
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.