{"id":2732,"date":"2009-02-16T23:28:26","date_gmt":"2009-02-17T03:28:26","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=2732"},"modified":"2009-02-16T23:57:57","modified_gmt":"2009-02-17T03:57:57","slug":"valentines-day-pizza%e3%83%90%e3%83%ac%e3%83%b3%e3%82%bf%e3%82%a4%e3%83%b3%e3%82%ba%e3%83%87%e3%83%bc%e3%83%bb%e3%83%94%e3%82%b6","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=2732&lang=en","title":{"rendered":"Valentine’s Day Pizza
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Valentine’s Day Pizza<\/strong>
\nFebruary 14, 2009<\/em><\/p>\n

The crust was from Papa Murphy’s. When I said I wanted a plain thin crust, the cashier looked at me for a little longer than usual before she spoke and asked “No sauce, no nothing?”. When I said, “no sauce, no nothing”, she coolly said “one dollar”. I guess I was not the first person who had asked for a plain crust.<\/p>\n

I baked the plain pizza in the oven. When it was cooled, I put a mixture of cream cheese and sugar, strawberries, toasted sliced almond, and semi-sweet chocolate, and sprinkled cocoa powder. The small red pieces are not tomatoes but strawberries!<\/p>\n

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

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Valentine’s Day Pizza February 14, 2009 The crust was from Papa Murphy’s. When I said I wanted a plain thin crust, the cashier looked at me for a little longer than usual before she spoke and asked “No sauce, no nothing?”. When I said, “no sauce, no nothing”, she coolly said “one dollar”. I guess […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-2732","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/2732","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=2732"}],"version-history":[{"count":30,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/2732\/revisions"}],"predecessor-version":[{"id":2854,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/2732\/revisions\/2854"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2732"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2732"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2732"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}