Recipes Chris Bianco's Pizza Rosa Be the first to rate & review! 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 Chris Bianco Instagram A James Beard Award-winning pizzaiolo, chef, and restaurateur from the Bronx, Chris Bianco is best known for his pilgrimage-worthy wood-fired pizza at Pizzeria Bianco in Phoenix, Arizona. Food & Wine's Editorial Guidelines Updated on May 17, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Tina Rupp 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. Rate it Print