Last night I made Chris Bianco’s Pizza Rosa.
I read about it in January’s Food & Wine magazine on New Years Day.
Yes, while sitting on the beach.
I love Florida.
Chris Bianco’s restaurant is Pizzeria Bianco located in Phoenix, AZ.
He has a custom-built wood-burning oven that heats up to 800°F but I did mine in the oven at 500°F.
The toppings: thinly sliced red onion, chopped rosemary, Parmigiano-Reggiano, and pistachios.
I brushed the crust with garlic infused olive oil but other than that I followed his recipe exactly — shocking, I know.
I buy dough at my grocery store’s deli. You can read about how to sling the dough HERE.
We really enjoyed the flavor combination of the Pizza Rosa. It was simple and clean tasting.
I’ll definitely make this again.