{"id":2630,"date":"2016-02-27T10:22:23","date_gmt":"2016-02-27T15:22:23","guid":{"rendered":"https:\/\/www.fornobravo.com\/pizzaquest\/?p=2630"},"modified":"2016-10-11T11:28:18","modified_gmt":"2016-10-11T15:28:18","slug":"peppe-miele-part-9-pizza-bianca","status":"publish","type":"post","link":"https:\/\/www.fornobravo.com\/pizzaquest\/peppe-miele-part-9-pizza-bianca\/","title":{"rendered":"Peppe Miele, Part 9, Pizza Bianca"},"content":{"rendered":"<p>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.\u00a0 In this classic Neapolitan version, Peppe shows how he builds his <em>bianca<\/em> 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 <em>prosciutto crudo<\/em> (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!\u00a0 For me, this segment beautifully highlights the complex simplicity of pizza with its inherent approach to building flavors from the crust up. It&#8217;s not rocket science but, perhaps, it&#8217;s even better than rocket science.<\/p>\n<p><iframe loading=\"lazy\" title=\"Pizza Quest with Peter Reinhart, Antica Pizza Bianca\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/PFFZcZJHYJY?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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.\u00a0 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,&#8230;<a href=\"https:\/\/www.fornobravo.com\/pizzaquest\/peppe-miele-part-9-pizza-bianca\/\" title=\"Read More About Peppe Miele, Part 9, Pizza Bianca\" class=\"btn btnred\">Read More&#8230;<\/a><\/p>\n","protected":false},"author":348,"featured_media":2637,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[5,20],"tags":[120,43,118,119],"class_list":["post-2630","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-s1-pizza-quest-webisodes","category-c43-webisodes","tag-arugula","tag-peppe-miele","tag-pizza-bianca","tag-prosciutto-crudo"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.14 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Peppe Miele, Part 9, Pizza Bianca<\/title>\n<meta name=\"description\" content=\"White pizza can take on many forms, 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