{"id":1000,"date":"2011-02-20T19:50:31","date_gmt":"2011-02-20T23:50:31","guid":{"rendered":"http:\/\/chuckzumbrun.net\/?p=1000"},"modified":"2011-02-20T19:55:08","modified_gmt":"2011-02-20T23:55:08","slug":"pizza-night","status":"publish","type":"post","link":"https:\/\/chuckzumbrun.net\/?p=1000","title":{"rendered":"Pizza Night"},"content":{"rendered":"

We often have pizza on Sunday night. Usually we go to Pit Stop Pizza in Churubusco and get a triple pepperoni with extra cheese. That’s an artery-clogging, heartburn-inducing, cheesy spicy tomato-y delight. <\/p>\n

Tonight though Debbie had scored some amazing looking anchovies so we made pizza at home.<\/p>\n

\"\"<\/a>
The Anchovies of Inspiration<\/figcaption><\/figure>\n

I took a look through the fridge and decided to make two small pizzas. One with anchovies, olives, mushrooms and parmesan. The other with shrimp, red onions, and feta.<\/p>\n

\"\"<\/a>
The Fixin's <\/figcaption><\/figure>\n

I start out by spreading olive oil and roasted garlic on the crusts and baking them in the oven at 500 degrees until they start to crisp.<\/p>\n

\"\"<\/a>
First Bake<\/figcaption><\/figure>\n

With a home oven you’ll end up with soggy crust if you pile all your toppings on uncooked crust and try to get it all cooked at once.<\/p>\n

Then I added the mushrooms and onions and baked another few minutes.<\/p>\n

\"\"<\/a>
Next Bake<\/figcaption><\/figure>\n

I’m just adding ingredients based on how long they’ll take to cook. Next I added the anchovies, shrimp, and peels of parmesan and crumbles of feta.
\n

<\/p>\n\n\n
\"\"<\/a>
Anchovy, Mushroom, Olive, and Parmesan<\/figcaption><\/figure><\/td>\n
\"\"<\/a>
Shrimp, Red Onion, and Feta<\/figcaption><\/figure><\/td>\n<\/tr>\n<\/table>\n

<\/center>
\nCheck out those anchovies on the left! Just a minute or two in the oven to get everything hot and the cheese melted.
\n

<\/p>\n\n\n
\"\"<\/a>
Ready to Eat!<\/figcaption><\/figure> <\/td>\n
\"\"<\/a>
Also Ready to Eat!<\/figcaption><\/figure><\/td>\n<\/tr>\n<\/table>\n

<\/center>
\nThey were just splendid. Crisp crusts, crisp-tender veggies, firm shrimp, rich fishy anchovies. The crust was so good that there were no scraps for poor hungry Owen.<\/p>\n","protected":false},"excerpt":{"rendered":"

We often have pizza on Sunday night. Usually we go […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-1000","post","type-post","status-publish","format-standard","hentry","category-cooking"],"_links":{"self":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts\/1000","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1000"}],"version-history":[{"count":0,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts\/1000\/revisions"}],"wp:attachment":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1000"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1000"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1000"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}