Why yes, of course. Especially a super wood-fired version like the one at Portland, Oregon's Nostrana restaurant, which coincidentally had a beautiful flight of rosé on offer to accompany my pizza and fresh squash appetizer. A bright rosé is one of the few wines that I really enjoy with a pizza.
Choose a rosé with enough fruit to balance the tomatoes, enough acidity to handle the creaminess of the cheese, and perhaps a whisper of sweetness to parry the bitter elements introduced by the charring of the pie. And don't put a lot of crap on your pie, save that for deep dish!