{"id":19403,"date":"2015-08-10T06:38:14","date_gmt":"2015-08-10T10:38:14","guid":{"rendered":"http:\/\/willceau.com\/news\/?p=19403"},"modified":"2019-11-26T07:16:51","modified_gmt":"2019-11-26T12:16:51","slug":"experimental-pizza","status":"publish","type":"post","link":"https:\/\/willceau.com\/news\/2015\/08\/10\/experimental-pizza\/","title":{"rendered":"Experimental Pizza"},"content":{"rendered":"<p><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"6237\" data-permalink=\"https:\/\/willceau.com\/news\/2012\/01\/17\/apple-cake\/food-header-1-3\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" data-orig-size=\"640,144\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"Food-Header-1\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" class=\"aligncenter size-full wp-image-6237\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=640%2C144&#038;ssl=1\" alt=\"Food-Header-1\" width=\"640\" height=\"144\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=300%2C67&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/p>\n<p><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"19415\" data-permalink=\"https:\/\/willceau.com\/news\/2015\/08\/10\/experimental-pizza\/whitepizza\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/08\/WhitePizza.jpg?fit=640%2C480&amp;ssl=1\" data-orig-size=\"640,480\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"WhitePizza\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/08\/WhitePizza.jpg?fit=640%2C480&amp;ssl=1\" class=\"aligncenter size-full wp-image-19415\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/08\/WhitePizza.jpg?resize=640%2C480&#038;ssl=1\" alt=\"WhitePizza\" width=\"640\" height=\"480\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/08\/WhitePizza.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/08\/WhitePizza.jpg?resize=300%2C225&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/p>\n<p>I found Fleischmann&#8217;s Pizza Crust Yeast in the grocery store, and I thought I&#8217;d give it a shot. I pretty much followed their recipe with the exception that I pre-baked the crust for 5 minutes before adding the toppings. It was good, quick, no proofing the yeast or allowing time for the shells to rise. I still like my old recipe for making pizza &#8211; but in a pinch, you can make this pizza in less time than it takes to order one.\u00a0<!--more--><\/p>\n<ul>\n<li>2 cups flour<\/li>\n<li>1 envelope of Fleischmann&#8217;s Pizza Yeast<\/li>\n<li>1 1\/2 teaspoons granulated sugar<\/li>\n<li>3\/4 teaspoon salt<\/li>\n<li>2\/3 cup warm water (\u00a0120\u00ba to 130\u00ba)<\/li>\n<li>3 tablespoons vegetable oil<\/li>\n<li>olive oil to top pizza<\/li>\n<li>2 cloves garlic, minced<\/li>\n<li>1 cup shredded mozzarella cheese<\/li>\n<li>2 tomatoes, sliced and halved<\/li>\n<\/ul>\n<p>1. Preheat oven to 425\u00ba. In a large bowl, whisk together\u00a0flour, yeast, sugar, and salt. Add water and vegetable oil, mix until well blended.<\/p>\n<p>2. Knead the dough on a floured surface for 5 minutes. Roll out dough to make a 12&#8243; circle. Transfer dough to an oiled baking sheet. Bake for 5 minutes.<\/p>\n<p>3. Brush with olive oil and spread minced garlic. Sprinkle with mozzarella, and top with sliced tomatoes. Bake for 15 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I found Fleischmann&#8217;s Pizza Crust Yeast in the grocery store, and I thought I&#8217;d give it a shot. I pretty much followed their recipe with the exception that I pre-baked the crust for 5 minutes before adding the toppings. It &hellip; <a href=\"https:\/\/willceau.com\/news\/2015\/08\/10\/experimental-pizza\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1238,4],"tags":[3652,3653,1586],"class_list":["post-19403","post","type-post","status-publish","format-standard","hentry","category-lovin-from-the-oven","category-news","tag-diy-pizza","tag-fleischmanns-pizza-yeast","tag-yeast"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1ed1x-52X","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":36475,"url":"https:\/\/willceau.com\/news\/2021\/08\/30\/baby-spinach-white-pizza\/","url_meta":{"origin":19403,"position":0},"title":"Baby Spinach White Pizza","author":"Tina Garceau","date":"August 30, 2021","format":false,"excerpt":"Pizza with lots of garlic and spinach fits the bill on Meatless Mondays. If you follow the recipe, you can make an amazing pizza faster than delivery, and save some dough (pardon the pun) while you're at it! For the Crust: 1 packet of yeast (or 2 1\/4 teaspoons) 1\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2021\/08\/SpinachPizza.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2021\/08\/SpinachPizza.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2021\/08\/SpinachPizza.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":9622,"url":"https:\/\/willceau.com\/news\/2012\/09\/12\/asparagus-pesto-pizza\/","url_meta":{"origin":19403,"position":1},"title":"Asparagus Pesto Pizza","author":"Tina Garceau","date":"September 12, 2012","format":false,"excerpt":"I'm having a hard time keeping up with the basil in my backyard - it's growing like crazy! I decided to use some to make asparagus pesto pizza for dinner last night. This pesto is versatile - it's good spread on grilled chicken or as a dressing for a pasta\u2026","rel":"","context":"In &quot;Food&quot;","block_context":{"text":"Food","link":"https:\/\/willceau.com\/news\/category\/food\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/09\/PestoBowl1.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/09\/PestoBowl1.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/09\/PestoBowl1.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":18952,"url":"https:\/\/willceau.com\/news\/2015\/06\/08\/white-pizza-with-roasted-tomatoes\/","url_meta":{"origin":19403,"position":2},"title":"White Pizza with Roasted Tomatoes","author":"Tina Garceau","date":"June 8, 2015","format":false,"excerpt":"We're big fans of white pizza around here. For those of you who aren't in the know\u00a0- tomato sauce is omitted and replaced by olive oil and garlic. Then the pizza is topped with tomatoes, spinach, broccoli rabe, or whatever floats your boat - then\u00a0sprinkled with mozzarella\u00a0and baked. Usually, I\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/06\/WhitePizzaTom.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/06\/WhitePizzaTom.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/06\/WhitePizzaTom.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":9879,"url":"https:\/\/willceau.com\/news\/2012\/10\/02\/broccoli-rabe-pesto-pizza-2\/","url_meta":{"origin":19403,"position":3},"title":"Broccoli Rabe Pesto Pizza","author":"Tina Garceau","date":"October 2, 2012","format":false,"excerpt":"\u00a0 This a great twist on traditional pesto - broccoli rabe, basil, pinenuts, garlic, and fresh mozzarella with a few shakes of crushed red pepper to give it a kick! For the pesto: 1 bunch of broccoli rabe 1\/4 cup of fresh basil leaves 3 tablespoons of toasted pinenuts (or\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/09\/BroccolirabePizza.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/09\/BroccolirabePizza.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/09\/BroccolirabePizza.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":38962,"url":"https:\/\/willceau.com\/news\/2022\/09\/19\/potato-pizza-with-asparagus-pesto\/","url_meta":{"origin":19403,"position":4},"title":"Potato Pizza with Asparagus Pesto","author":"Tina Garceau","date":"September 19, 2022","format":false,"excerpt":"\u00a0 When you're ready to switch from your usual pepperoni and mushroom, this new potato pizza with asparagus pesto is a game changer. The pesto can be made ahead of time, any that's leftover may be tossed with pasta, spread on a sandwich, or brushed on chicken or fish. It\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/09\/PPPizza.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/09\/PPPizza.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/09\/PPPizza.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":24293,"url":"https:\/\/willceau.com\/news\/2018\/09\/05\/cast-iron-skillet-calzone\/","url_meta":{"origin":19403,"position":5},"title":"Cast Iron Skillet Calzone","author":"Tina Garceau","date":"September 5, 2018","format":false,"excerpt":"After a week of brutal temperatures, when all I felt like making for dinner were popsicles - the weather finally broke, and we had a cool, rainy day. I whipped up a batch of pizza dough and made this calzone, filled with ground sirloin, onions, red peppers, mushrooms and cheese.\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/09\/Calzoneweb.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/09\/Calzoneweb.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/09\/Calzoneweb.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]}],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/19403","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/comments?post=19403"}],"version-history":[{"count":0,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/19403\/revisions"}],"wp:attachment":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/media?parent=19403"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/categories?post=19403"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/tags?post=19403"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}