Pizzeria Bianco is known across the country - maybe even world - for helping to spearhead the wood-fired pizza movement.

Sure, we hear that all over the place now. But these guys are the real deal.

Chris, who won the James Beard Award for Best Chef: Southwest in 2003, helped spawn a generation of independent and artisanal pizzeria’s, lending his advice, wisdom and food philosophies to dozens of fellow chefs and restaurateurs. (SOURCE)

We started with some freshly baked bread and olive oil.

And we snacked on Spiedini - fontina wrapped in prosciutto.

The margherita pizza was perhaps one of the thinnest I've ever had. But it was fresh with tomato sauce, basil and mozzarella.

Which one would you order?