{"id":234,"date":"2011-02-24T02:28:30","date_gmt":"2011-02-24T07:28:30","guid":{"rendered":"https:\/\/www.fornobravo.com\/pizzaquest\/2011\/02\/24\/pizzeria-bastas-fontina-prosciutto-cotto-and-arugula-pizza\/"},"modified":"2011-02-24T02:28:30","modified_gmt":"2011-02-24T07:28:30","slug":"pizzeria-bastas-fontina-prosciutto-cotto-and-arugula-pizza","status":"publish","type":"post","link":"https:\/\/www.fornobravo.com\/pizzaquest\/pizzeria-bastas-fontina-prosciutto-cotto-and-arugula-pizza\/","title":{"rendered":"Fontina, Prosciutto Cotto, and Arugula Pizza"},"content":{"rendered":"

Here’s a great pizza from Kelly Whitaker of Boulder’s fabulous Pizzeria Basta.<\/p>\n

{youtube}bwjvziBf-5E{\/youtube}<\/p>\n

\u00a0<\/p>\n

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!!)<\/p>\n

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….<\/p>\n

\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"

Here’s a great pizza from Kelly Whitaker of Boulder’s fabulous Pizzeria Basta. {youtube}bwjvziBf-5E{\/youtube} \u00a0 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…Read More…<\/a><\/p>\n","protected":false},"author":348,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[18],"tags":[],"class_list":["post-234","post","type-post","status-publish","format-standard","hentry","category-c59-written-recipes"],"acf":[],"yoast_head":"\nFontina, Prosciutto Cotto, and Arugula Pizza - Pizza Quest with Peter Reinhart<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fornobravo.com\/pizzaquest\/pizzeria-bastas-fontina-prosciutto-cotto-and-arugula-pizza\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fontina, Prosciutto Cotto, and Arugula Pizza - Pizza Quest with Peter Reinhart\" \/>\n<meta property=\"og:description\" content=\"Here’s a great pizza from Kelly Whitaker of Boulder’s fabulous Pizzeria Basta. {youtube}bwjvziBf-5E{\/youtube} \u00a0 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. 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