{"id":26901,"date":"2012-10-22T21:19:29","date_gmt":"2012-10-23T01:19:29","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=26901"},"modified":"2012-10-22T23:00:37","modified_gmt":"2012-10-23T03:00:37","slug":"crispy-puff-breakfast%e3%83%91%e3%83%95%e3%81%a7%e6%9c%9d%e9%a3%9f","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=26901&lang=en","title":{"rendered":"Crispy Puff Breakfast
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Crispy Puff Breakfast<\/strong>
\nOctober 21, 2012<\/em><\/p>\n

Here is another thing I made from the leftover pizza dough from the night before. I was planning to make “flat” bread but for some reason, it puffed up like this, and I don’t think I can call this “flat” bread anymore! This crispy puff was served with sauteed onion and kale, and scrambled eggs.<\/p>\n

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

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\u30d1\u30d5\u3067\u671d\u98df<\/strong>
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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a> <\/p>\n","protected":false},"excerpt":{"rendered":"

Crispy Puff Breakfast October 21, 2012 Here is another thing I made from the leftover pizza dough from the night before. I was planning to make “flat” bread but for some reason, it puffed up like this, and I don’t think I can call this “flat” bread anymore! This crispy puff was served with sauteed […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,8],"tags":[],"class_list":["post-26901","post","type-post","status-publish","format-standard","hentry","category-bread","category-breakfast"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/26901","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=26901"}],"version-history":[{"count":16,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/26901\/revisions"}],"predecessor-version":[{"id":33632,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/26901\/revisions\/33632"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=26901"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=26901"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=26901"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}