{"id":10296,"date":"2010-01-16T23:47:56","date_gmt":"2010-01-17T04:47:56","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=10296"},"modified":"2010-01-17T22:23:04","modified_gmt":"2010-01-18T03:23:04","slug":"potato-pizza%e3%83%9d%e3%83%86%e3%83%88%e3%83%94%e3%82%b6","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=10296&lang=en","title":{"rendered":"Potato Pizza
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\"IMG_9929\"<\/a><\/p>\n

Potato Pizza<\/strong>
\nLunch January 9, 2010<\/em><\/p>\n

I know it’s a carb on carb dish, and I usually wouldn’t go for a dish like this (it just sounds very heavy). But this pizza was really tasty, and I’ll definitely make it again. The secret to this pizza is a little anchovy paste in olive oil. <\/p>\n

Sprinkle grated Parmesan cheese on pizza dough (thinly rolled). Thinly sliced gold potatoes were placed on it. Mix sliced garlic and anchovy paste into olive oil and wait for several minutes. Brush the oil on top of the potatoes. Salt and pepper, and bake in the 500F oven for 8 minutes. <\/p>\n

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\"IMG_9931\"<\/a><\/p>\n

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Potato Pizza Lunch January 9, 2010 I know it’s a carb on carb dish, and I usually wouldn’t go for a dish like this (it just sounds very heavy). But this pizza was really tasty, and I’ll definitely make it again. The secret to this pizza is a little anchovy paste in olive oil. Sprinkle […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[],"class_list":["post-10296","post","type-post","status-publish","format-standard","hentry","category-bread"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/10296","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10296"}],"version-history":[{"count":27,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/10296\/revisions"}],"predecessor-version":[{"id":10509,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/10296\/revisions\/10509"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10296"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10296"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10296"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}