(Makes 2)

• 2 Napolentana doughs, 6 oz. Each
  
• 6 ounces Parmigiano Reggiano, freshly grated
  
• 1 red torpedo onion, sliced thin
  
• 2 teaspoons fresh rosemary
  
• 24 pistachio nuts, shelled and very coarsely chopped (or 1/4 cup pine nuts)
  
• 2 tablespoons extra virgin olive oil

1. Prepare the oven and dough as for pizza Margherita.
   
2. When the dough is transferred to the peel spread half of the onion slices over the surface, and sprinkle half of the cheese over the top of the pizza, leaving a 1/2" border around the edge (cornicione).
   
3. Spread half of the nuts over the top and then do the same with 1 teaspoon of rosemary leaves. Drizzle 1 tablespoon of olive oil over the top, spiraling it from the center to the edge.
   
4. Slide the pizza into the oven and bake for about 7 to 9 minutes, or until the cheese is golden and the crust is crisp and beginning to char. Serve immediately.

Repeat with the second dough.

Note: If you do not have pistachio nuts you may substitute pine nuts. You can also, of course, use another type of dry, aged cheese such as pecorino romano or asiago or even dried Sonoma Jack.

By Peter Reinhart
From the book American Pie: My Search for the Perfect Pizza
2002 James Beard Award Winner & Author
The Bread Baker’s Apprentice, Crust & Crumb