I enjoy a good pizza Margherita, but typically my favorite pies don’t have tomato sauce. Pizza bianca—a “white” pizza—is always my preference, and Liza Shaw shares that taste.  The consulting chef at the new Live Fire Pizza in Napa, Shaw is turning out crusty, balanced, wood-oven-seared pies—like this mushroom and radicchiocombo—that really flip my switch. I’ve tried four in two days. Of course, what makes awhite pizza white is the cheese, and Shaw makes some delicious choices on that front.