Here's a great pizza from Kelly Whitaker of Boulder's fabulous Pizzeria Basta.

We asked him to create something on the spot, using Bel Gioioso Fontina cheese and he quickly pulled together a few other great ingredients: speck (smoked prosciutto), regular prosciutto, fresh mozzarella, local mushrooms, and a garnish of arugula. We all loved it! (I got to eat the slice you see me with in the video but the production crew devoured the rest, and a few others as well!!)

One point of note: Kelly is using --00--flour (low protein, Italian-style pizza flour), but it's not imported from Italy. Instead, it comes from San Francisco's Giusto Mills, the very same mill that supplied my flour when I had Brother Juniper's Bakery many years ago. It's a small world....