Pizzeria Bianco

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.

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.

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.

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.

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.

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.

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.

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.