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Next up... Pizzeria Bianco Rosa message contains a link message has embedded images

Platinum Egger

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Posted by: Carolina Q on 2013/04/07 12:49:30  

Well, my last pie was a version of Roberta's (Brooklyn) "Baby Sinclair" kale pizza. Decided to head west and wound up in Phoenix at Chris Bianco's place.

He makes a pie called the "Rosa" of napoletana dough, Parmigiano-Reggiano, thinly sliced red onions, evoo, a hint of chopped rosemary and... roasted, unsalted pistachios! I read some good reviews and decided to try it myself. I overcooked it a bit, though it doesn't look it, and the crust was not as good as my kale pie even though it was from the same batch and only a day older. Flavor was good, albeit, umm, different.

Not my favorite pie, but good and I'll definitely try it again. With a little less evoo and better (and perhaps a bit more) cheese which I think will help a lot. Besides, what else am I gonna do with all those leftover pistachios?

Anyway, here's my take on the Rosa...









Recipe is HERE.

Note: I was also told that the pistachios burn easily and that, at 700°, they should be added only for the last 30 seconds of the bake. Or even post bake, which is what Bianco's supposedly does. I did the former and they were fine.

Thanks for lookin'.

Michael

Central Connecticut

"Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain

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