{"id":11115,"date":"2010-02-23T18:41:54","date_gmt":"2010-02-23T23:41:54","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=11115"},"modified":"2010-02-23T21:02:03","modified_gmt":"2010-02-24T02:02:03","slug":"basil-shrimp-pizza%e3%83%90%e3%82%b8%e3%83%ab%e3%81%a8%e6%b5%b7%e8%80%81%e3%81%ae%e3%83%94%e3%82%b6","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=11115&lang=en","title":{"rendered":"Basil Shrimp Pizza
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\"\"<\/a><\/p>\n

Basil Shrimp Pizza<\/strong>
\nFebruary 20, 2010<\/em><\/p>\n

The idea of using shrimp, basil, and fresh tomato for this pizza came from a show from Foodnetwork (Yes, Foodnetwork is on a lot in our house). It’s a light and healthy pizza. I love the fresh basil on top.<\/p>\n

Brush the pizza dough with garlic olive oil. Put mozzrella cheese, Parmesan cheese, cooked shrimp, and sliced red onion on the dough. Bake in 500F oven for about 8 minutes. Add fresh tomato and basil. Sprinkle salt, black pepper, and crushed red pepper. Drizzle garlic olive oil if you like. <\/p>\n

Please help us promote our blog by clicking on the following buttons. That helps our ranking on the sites (but does not provide us any financial gain). Thank you.<\/p>\n

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\u30d0\u30b8\u30eb\u3068\u6d77\u8001\u306e\u30d4\u30b6<\/strong>
\n2010\u5e742\u670820\u65e5<\/em><\/p>\n

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\n\u597d\u307f\u3067\u3001\u306b\u3093\u306b\u304f\u98a8\u5473\u306e\u30aa\u30ea\u30fc\u30d6\u30aa\u30a4\u30eb\u3092\u305f\u3089\u3059\u3002<\/p>\n

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\n\u5f8c\u304b\u3089\u306e\u305b\u308b\u30c8\u30de\u30c8\u3082\u30d5\u30ec\u30c3\u30b7\u30e5\u98a8\u5473\u3092\u8ffd\u52a0\u3002<\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Basil Shrimp Pizza February 20, 2010 The idea of using shrimp, basil, and fresh tomato for this pizza came from a show from Foodnetwork (Yes, Foodnetwork is on a lot in our house). It’s a light and healthy pizza. I love the fresh basil on top. Brush the pizza dough with garlic olive oil. Put […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,9],"tags":[],"class_list":["post-11115","post","type-post","status-publish","format-standard","hentry","category-bread","category-seafood"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/11115","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=11115"}],"version-history":[{"count":24,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/11115\/revisions"}],"predecessor-version":[{"id":11171,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/11115\/revisions\/11171"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11115"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11115"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11115"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}