Pizzeria Bianco is one of the most famous restaurants in Phoenix. It happens to be just two miles from the airport. That made it easy to decide what to do first when I arrived in town. I arrived at mid-afternoon, normally a slow time for restaurants. Bianco is so popular that you have to wait even at the down times. The hostess told me to expect a half hour wait but she very graciously worked me in after about five minutes.
I started with a plate of green and black olives. Both tasted great and provided different textures (green is firmer). They come bathed in an amazingly flavorful olive oil. Even if you aren't a crust person, try dipping a little of your pizza crust in the leftover oil.
This is the sonny boy pizza. It's topped with salami, something that one doesn't often find on pizzas. This extremely fine salami gives a very meaty flavor without being heavy. Of course, the crust is superb. It's just the right thickness with a few wonderful burns.