Peppe Miele, Part 9, Pizza Bianca
White pizza can take on many forms, whether with ricotta cheese and spinach, as we often find in the popular New York-style version, or simply any pizza without tomato sauce. In this classic Neapolitan version, Peppe shows how he builds his bianca by first making, essentially, a Margherita without sauce, and then layering on the flavors after it comes out of the oven. In this instance, fresh prosciutto crudo (raw, cured ham) and a heaping pile of fresh baby arugula, then drizzled with olive oil. As you will see from the blissful look on my face, the flavors exploded in my mouth, with the saltiness of the prosciutto tempered by the peppery arugula and basil, all sitting on a bed of molten mozzarella curds. Pure delight! For me, this segment beautifully highlights the complex simplicity of pizza with its inherent approach to building flavors from the crust up. It’s not rocket science but, perhaps, it’s even better than rocket science.
Recent Articles by Peter Reinhart
- New Webisode: Baking Mini Baguettes from Pizza Dough
- Look for me in Atlantic City Sept. 25 and 26
- Webisode, Part Two: The Bacon and Egg Pizza
- New Webisode: Peter’s Neapolitan Pizza Dough turned into a Bacon and Egg Pizza, Part One
- Upcoming classes and events, and Bread Symposium Highlight reels
- New Webisode: Anthony Mangieri, part 6
Pizza Quest Info
Pizza Quest is a site dedicated to the exploration of artisanship in all forms, wherever we find it, but especially through the literal and metaphorical image of pizza. As we share our own quest for the perfect pizza we invite all of you to join us and share your journeys too. We have discovered that you never know what engaging roads and side paths will reveal themselves on this quest, but we do know that there are many kindred spirits out there, passionate artisans, doing all sorts of amazing things. These are the stories we want to discover, and we invite you to jump on the proverbial bus and join us on this, our never ending pizza quest.
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