The Enamored Twist On Chris Bianco's Pizza Rosa

I recently watched Netflix’s Chef’s Table: Pizza. The first episode features Chris Bianco, an American James Beard Award-winning chef, and restaurateur in Phoenix, Arizona. His story is truly inspiring and I highly recommend watching it!

One of the pizzas on his menu that stood out to me was the Pizza Rosa. I’m always looking for creative pizza recipes, especially vegetarian ones, and when I saw it I jumped at the chance to make it. Now, this is not exactly Chris’s recipe (though it follows it very closely). I added Smoked Gouda cheese and garlic powder. I hope you enjoy it!

Homemade pizza topped with red onion, rosemary, and pistachios

Ingredients

  • Pizza dough (I either get mine from a local Italian shop or I’ve attempted to make it homemade. I’m still tweaking my recipe and will share soon!)

  • Semolina or all-purpose flour, for dusting

  • 1 cup freshly grated Parmigiano-Reggiano cheese

  • 1 cup freshly grated Smoked Gouda cheese

  • 1/2 a red onion, thinly sliced

  • 1 teaspoon chopped rosemary

  • 1/4 cup plus 2 tablespoons unsalted raw pistachios, coarsely chopped

  • Extra-virgin olive oil, for drizzling

  • Garlic powder

Directions

  1. Put a pizza stone in the oven and preheat the oven to 550°, allowing at least 30 minutes for the stone to preheat.

  2. On a floured surface, roll or stretch the dough out to a 12-inch round. I then place the dough on a piece of parchment paper to ensure no sticking and easy cleanup.

  3. Drizzle some olive oil over the dough and sprinkle the dough with a light dusting of garlic powder.

  4. Place the cheeses on top, leaving a 1/2-inch border all around. Top with the onion and the rosemary.

  5. Transfer the dough and parchment paper to the oven using a pizza peel. Slide the pizza onto the stone and bake for about 5 minutes, until lightly golden. Carefully sprinkle the pistachios over the pizza and bake for 3-4 minutes longer, until the crust is browned and the onions are very soft. Remove from the oven.

  6. Drizzle with olive oil, cut into wedges, and serve.

Hannah Flattery