PIZZERIA BIANCO INSPIRED ROSA”ISH”
The Chris Bianco creation at Pizzeria Bianco is perfection. I hesitate to make any alterations, but part of the spirit of the pie is using what’s around you so I often end up giving it a little spin. In this latest version it comes it mix of both red and brown onions sliced paper thin on a mandoline, less Parmesan and some aged mozzarella and jack added to the mix. I finish the pizza with always insanely luscious Santa Barbara raw pistachio oil.
Servings: 1 Pizza
Ingredients
- 1/4 cup Pistachios Roughly chopped.
- 1/4 cup Sliced Red Onion Slice paper thin on a mandoline
- 1 sprig Rosemary Leaves from 1 sprig, roughly chopped.
- 1/4 cup Parmesan or other hard grating cheese Coarsely grated
- 1/4 cup Fresh or aged mozzarella Diced into small chunks if aged. If fresh break into chunks the size of a marble while topping the pizza.
- 2 tbsp Pistachio Oil
- Olive oil for brushing
- Salt & Pepper to taste
- 1 ball Pizza Dough A naturally fermented (sourdough)recipe.
Instructions
- Begin building the pizza by gently brushing the top of the stretched pizza dough with olive oil, do not brush on the crust (it may cause the crust to burn). Lightly scatter the rosemary over the olive oil. Apply a generous handful of the chopped pistachios, followed by the cheese. Top with a generous amount of both onions. Season with salt and pepper, drizzle with additional olive oil if desired. Bake till the cheese is melted and crust is fully baked. Let the crust set on a wire rack for a least 20 seconds. Drizzle generously with pistachio oil, season with salt and pepper, serve immediately.