The long waits for a table at tiny Pizzeria Bianco are eased by the fact owner and James Beard Award winner Chris Bianco also has a cozy bar right next door. And, of course, a wait hardly matters if the pizza is worth it. The consensus? Here, it’s definitely worth it. Phoenix is hardly a pizza hot spot, but Pizzeria Bianco, which opened in 1994, has put it on the map, racking up national acclaim for its thin-crust pizzas made with a mix of locally sourced ingredients and imported Italian specialties. The stand-out on the small menu is the Rosa, a tomato-less pizza with red onion, Parmesan, rosemary and local pistachios.