Pizza Rosa Al Bianco

• 2 pizza dough, for two 9-inch pizzas (Neapolitan-Style Pizza Dough)
• cornmeal or semolina flour, for dusting peel
• 1 torpedo red onion, thinly sliced
• 1 1/2 cups freshly grated parmigiano-reggiano cheese
• 24 pistachio nuts, very coarsely chopped
• 2 teaspoons fresh rosemary leaves
• 2 tablespoons extra virgin olive oil

1. Place a baking stone on the middle shelf of the oven; preheat oven to highest setting for at least 1 hour.
2. *Make pizza one at a time unless your peel and oven can accommodate both pizzas.
3. Shape dough on floured surface; transfer dough to a peel or inverted sheet pan that has been dusted with flour.
4. Spread half the onion slices over the dough; sprinkle half of the cheese over the onions, the scatter half each of the nuts and rosemary over the top.
5. Drizzle 1 tablespoon oil over the top, spiraling it out from the center.
6. Carefully slide the pizza from the peel onto the baking stone; bake 7-9 minutes.
7. When pizza is done-crust should be puffy and slightly charred on the edge and thinner in the center, and the cheese should be golden.
8. The underside should be browned and crisp, not white and soft.
9. Remove pizza from oven and serve it whole or let it cool for about 2 minutes before slicing and serving.
10. Repeat with the remaining ingredients to make the second pizza.

pizza dough, cornmeal, red onion, freshly grated parmigiano, pistachio nuts, rosemary, extra virgin olive oil

Taken from www.food.com/recipe/pizza-rosa-al-bianco-274618 (may not work)