Pizza lovers from all over the world pilgrimage to sample the leopard-spotted pies at the original Pizzeria Bianco, which opened in downtown Phoenix in 1987 in a neighborhood grocery store. Since then, owner and James Beard award-winng chef Chris Bianco has revolutionized artisanal pizza.
In “The Mozza Cookbook,” Nancy Silverton called Bianco’s pizza a “life-altering experience.” The restaurant is opening at the Row in Downtown taking over the closed Tartine Bianco space at the Manufactory. Check back for updates.
The Sonny Boy with fresh mozzarella, salami and olives and the Wiseguy with wood-roasted onion, house-smoked mozzarella and fennel sausage, and the Biancoverde with mozzarella, parmesan, ricotta and arugula.