Recipe Pizza Rosa

TastyReuben

Nosh 'n' Splosh
Staff member
Joined
15 Jul 2019
Local time
4:24 AM
Messages
27,648
Location
Ohio, US
PIZZA ROSA
Makes 6 Servings

Ingredients
3 8oz balls of pizza dough, thawed if frozen
AP flour, for dusting
6oz freshly grated Parmesan cheese (1-1/2 cups)
1 large red onion, thinly sliced
1 TB chopped rosemary
1/4 cup plus 2 TB unsalted raw pistachios, coarsely chopped
EVOO, for drizzling

Directions
1. Place pizza stone in the oven and heat the oven to 500F, allowing at least 30 minutes for the stone to fully heat.

2. Work with one piece of stone at a time. On a floured surface, roll or stretch the dough out to a 12-inch round. Transfer the dough to a floured pizza peel. Spread one-third of the cheese on top, leaving a 1/2-inch border all around. Lightly pressed the cheese into the dough. Top with one-third of both the onion and the rosemary.

3. Slide the pizza onto the hot stone and bake for about 4 minutes, until lightly golden and bubbling. 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 soft. Slide the pizza onto a work surface. Drizzle with olive oil, cut into wedges, and serve. Repeat with the remaining dough and toppings.

Recipe courtesy of Chris Bianco, Bianco Pizzeria, via Food & Wine Magazine's Annual Cookbook 2013.


 
PIZZA ROSA
Makes 6 Servings

Ingredients
3 8oz balls of pizza dough, thawed if frozen
AP flour, for dusting
6oz freshly grated Parmesan cheese (1-1/2 cups)
1 large red onion, thinly sliced
1 TB chopped rosemary
1/4 cup plus 2 TB unsalted raw pistachios, coarsely chopped
EVOO, for drizzling

Directions
1. Place pizza stone in the oven and heat the oven to 500F, allowing at least 30 minutes for the stone to fully heat.

2. Work with one piece of stone at a time. On a floured surface, roll or stretch the dough out to a 12-inch round. Transfer the dough to a floured pizza peel. Spread one-third of the cheese on top, leaving a 1/2-inch border all around. Lightly pressed the cheese into the dough. Top with one-third of both the onion and the rosemary.

3. Slide the pizza onto the hot stone and bake for about 4 minutes, until lightly golden and bubbling. 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 soft. Slide the pizza onto a work surface. Drizzle with olive oil, cut into wedges, and serve. Repeat with the remaining dough and toppings.

Recipe courtesy of Chris Bianco, Bianco Pizzeria, via Food & Wine Magazine's Annual Cookbook 2013.



Bookmarked!
 
Back
Top Bottom