Pizza and tomato soup carry with them a nostalgic charm. And though canned soup isn’t always bad, we wanted a lighter, fresher approach. Our goal was a soup filled with fresh taste and with a lush-creamy texture. When it came time to pair it with pizza, we turned to Pizza Bianca. This Roman-style pizza uses a simple pat-in-the-pan method and yields a superbly crisp, chewy Italian crust.
From America's Test Kitchen Season 9