{"id":16207,"date":"2010-11-09T20:02:17","date_gmt":"2010-11-10T01:02:17","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=16207"},"modified":"2010-11-09T20:18:01","modified_gmt":"2010-11-10T01:18:01","slug":"pumpkin-prosciutto-pizza%e3%83%91%e3%83%b3%e3%83%97%e3%82%ad%e3%83%b3%e3%81%a8%e7%94%9f%e3%83%8f%e3%83%a0%e3%81%ae%e3%83%94%e3%82%b6","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=16207&lang=en","title":{"rendered":"Pumpkin Prosciutto Pizza
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\"\"<\/a> \"\"<\/a><\/p>\n

Pumpkin Prosciutto Pizza<\/strong>
\nNovember 6, 2010<\/em><\/p>\n

Since I found a great recipe in the Italian cookbook my mother-in-law gave me a while ago, Terry and I have been making pizza a lot. <\/p>\n

Pumpkin puree (made with pumpkin, olive oil, garlic, honey, salt, pepper) and goat cheese were placed on the half-way cooked crust and then the pizza was baked for a few more minutes. Prosciutto, freshly ground black pepper, and parsley were added right before serving. The combination of sweet pumpkin puree and salty prosciutto was great, and I also loved the warm, rustic, autumn colors of this pizza. <\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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

\u30d1\u30f3\u30d7\u30ad\u30f3\u3068\u751f\u30cf\u30e0\u306e\u30d4\u30b6<\/strong>
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\n\u30d6\u30ed\u30b0\u304a\u53cb\u9054\u306ejunebug\u3055\u3093<\/a>\u3082\u304a\u4f4f\u307e\u3044\u306e\u30bd\u30a6\u30eb\u3067\u3001\u3055\u3064\u307e\u3044\u3082\u306e\u30d4\u30b6\u3092\u898b\u3064\u3051\u305f\u3001\u3068\u304a\u3063\u3057\u3083\u3063\u3066\u3044\u305f\u3053\u3068\u3060\u3057\u3001\u3046\u3061\u3082\u79cb\u3089\u3057\u304f\u3001\u4eca\u56de\u306f\u304b\u307c\u3061\u3083\u30d4\u30e5\u30ec\u30fc\u306e\u305b\u30d4\u30b6\u3002<\/p>\n

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

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Pumpkin Prosciutto Pizza November 6, 2010 Since I found a great recipe in the Italian cookbook my mother-in-law gave me a while ago, Terry and I have been making pizza a lot. Pumpkin puree (made with pumpkin, olive oil, garlic, honey, salt, pepper) and goat cheese were placed on the half-way cooked crust and then […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,3],"tags":[],"class_list":["post-16207","post","type-post","status-publish","format-standard","hentry","category-bread","category-meat"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/16207","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=16207"}],"version-history":[{"count":21,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/16207\/revisions"}],"predecessor-version":[{"id":16264,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/16207\/revisions\/16264"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16207"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16207"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16207"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}