Chris Bianco's Pizza Rosa

• Three 8-ounce balls of pizza dough, thawed if frozen
• All-purpose flour, for dusting
• 6 ounces freshly grated Parmigiano-Reggiano cheese (1 1/2 cups)
• 1 large red onion, thinly sliced
• 1 tablespoon chopped rosemary
• 1/4 cup plus 2 tablespoons unsalted raw pistachios, coarsely chopped
• Extra-virgin olive oil, for drizzling

1. Put a pizza stone in the oven and preheat the oven to 500, allowing at least 30 minutes for the stone to preheat.
2. Work with one piece of dough at a time: On a floured surface, roll or stretch the dough out to a 12-inch round.
3. Transfer the dough to a floured pizza peel.
4. Spread one-third of the cheese on top, leaving a 1/2-inch border all around.
5. Lightly press the cheese into the dough.
6. Top with one-third of both the onion and the rosemary.
7. Slide the pizza onto the stone and bake for about 4 minutes, until lightly golden and bubbling.
8. Carefully sprinkle one-third of the pistachios over the pizza and bake for 2 minutes longer, until the crust is browned and the onions are very soft.
9. Slide the pizza onto a work surface.
10. Drizzle with olive oil, cut into wedges and serve.
11. Repeat with the remaining dough and toppings.

three, flour, cheese, red onion, rosemary, pistachios, extravirgin olive oil

Taken from www.foodandwine.com/recipes/chris-biancos-pizza-rosa (may not work)