What trip to Phoenix would be
complete without a visit to the famed
Pizzeria Bianco, which has been arguably
called the best pizza restaurant in the country by more than one publication.
Located in
Heritage Square, and
next to the
Arizona Science Center, Pizzeria Bianco is a very small
restaurant.
When the popularity started
to mount, wait times could exceed four hours.
Although the fanfare has seemed to die down somewhat from a national
standpoint, Pizzeria Bianco still attracts crowds.
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Exterior |
In order to avoid any potential
long wait in the 110+ degree weather, we got there early enough to beat the
crowds and were seated immediately.
The meal started off with some
nice crusty bread that was super soft on the inside along with some nice fruity
olive oil.
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Bread & Olive Oil |
The handmade mozzarella, tomato,
basil and extra virgin olive oil salad is a take on the margherita without the
bread.
The mozzarella is super fresh,
the tomatoes were a little lacking in flavor and the basil added a nice herbal
punch.
A classic salad with few
ingredients could have been elevated with riper tomatoes and just a touch of
salt.
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Mozzarella, Tomato, Basil & Extra Virgin Olive Oil |
The pizzas are cooked in the wood
burning oven that dominates the kitchen and is the focal point of the
restaurant.
The “Wiseguy” pizza includes
roasted onions, mozzarella and fennel sausage.
This is a nicely balanced pizza as the roasted onions brings out the
sugar in them to cut the sharpness of the fennel.
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Wiseguy |
The “Biancoverde” pizza includes
fresh mozzarella, Parmegiano reggiano, ricotta and arugula.
We added anchovies to this pizza.
The pepperiness of the arugula cuts through
the richness of the cheeses.
I
personally did not like this pizza, especially with the addition of the
anchovies, but my dining companions loved this pizza, and was their favorite.
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Biancoverde |
The “Sonny Boy” pizza includes
tomato sauce, mozzarella, salami and Gaeta olives.
The saltiness of the olives totally
overwhelms the rest of the ingredients.
If they were cut into smaller pieces, perhaps this would work
better.
After taking the olives off,
this became a much better pizza and each ingredient was able to shine on its
own.
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Sonny Boy |
The classic “Margherita” pizza
includes tomato sauce, mozzarella and basil.
We added wood roasted organic mushroom and prosciutto.
On its own, the Margherita pizza is
fantastic, but the addition of the mushrooms added a nice earthy flavor while
the prosciutto added just a hint of salt.
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Margherita with Organic Mushrooms & Proscuitto |
Is this the best pizza in the
country?
That can be argued forever and
never answered, as food is subjective.
I
do applaud the freshness of the ingredients, and that everything is hand crafted.
Worth a visit when in
Phoenix? Yes. Worth waiting four hours? I personally wouldn’t.