Piave is a sweet and nutty aged cow's milk cheese, available at specialty-food stores. Any Parmesan can be substituted.
- Yield: Makes one 12-inch pizza
Source: Martha Stewart Living, May 2009
- 1 round Chris Bianco's Pizza Dough
- 3 ounces Piave cheese, shaved
- 6 very thin slices lemon, seeds removed
- 1/4 red onion, very thinly sliced
- 1 tablespoon small sprigs fresh rosemary
- Freshly ground pepper
- Extra-virgin olive oil, for drizzling
Prepare dough as directed. Place a pizza stone (available at most kitchen supply stores) on floor of gas oven (remove racks) or bottom rack of electric oven. Preheat oven to at least 500 degrees for 1 hour.
Arrange cheese evenly over dough, leaving a 1-inch border. Top with the lemon and onion slices. Sprinkle with rosemary, and season with pepper. Drizzle with oil.
Heat oven to broil. Align edge of peel with edge of stone. Tilt peel, jerking it gently to move pizza. When edge of pizza touches stone, quickly pull back peel to transfer pizza to stone. (Do not move pizza.) Broil until bubbles begin to form in crust, 3 to 4 minutes. Reduce temperature to 500 degrees, and bake until crust is crisp and golden brown, 6 to 8 minutes more. (If not using broiler, bake pizza for 10 to 15 minutes total.) Remove pizza from oven using peel, and top with additional toppings if using. Slice and serve. Repeat with remaining dough and assorted toppings (each variation can be multiplied, depending on the number of pizzas you're making).