A.V. Ristorante in DC has a killer white pizza. 

They won't divulge anything about the recipe.

Sadly, they're closing 2007-07-28. 

I have no idea how they get their crust's pastry-like texture. 

There's a place on Glebe in Arlington VA that has a very similar white
pizza -- the crust texture --  so I think it must be a regional
style.  Now I just need to find info on that style so I can work up a
recipe. 


Notes from articles on A.V.'s:

  It was also first to introduce New York-style pizza, better known to
  its owners as Abruzzi-style.

  A.V. is short for the original owners, husband and wife Augusto and
  Assunta Vasaio -- Gus and Sue -- and the restaurant is still in the
  family two Augustos further on. (Although there was no apostrophe
  initially, it has been known as A.V.'s almost from the start.) In
  1949, when the restaurant opened, Vasaio began making the white pizza
  popular in his hometown of Abruzzo, and the crackery-crust pizza
  sprinkled with garlic, red pepper flakes and oregano is still probably
  the most famous dish. You can also have it topped with anchovies and
  fontina: Split it while you read the long, nostalgic menu of pasta,
  veal and seafood.

Alleged Abruzzo Country Pizza: uses eggs

http://www.cooks.com/rec/doc/0,1826,158181-235205,00.html