{"id":468,"date":"2022-09-09T20:13:23","date_gmt":"2022-09-09T20:13:23","guid":{"rendered":"https:\/\/inthekitchenwithvesna.com\/?post_type=cp_recipe&p=468"},"modified":"2022-09-28T18:09:37","modified_gmt":"2022-09-28T18:09:37","slug":"mediterranean-pizza","status":"publish","type":"cp_recipe","link":"https:\/\/inthekitchenwithvesna.com\/?cp_recipe=mediterranean-pizza","title":{"rendered":"Mediterranean Pizza"},"content":{"rendered":"

This is one my favorites pizzas to enjoy on a cold night sitting next to a crackling fire with a glass of Chateauneuf du Pape, a flavorful full-bodied red wine.<\/h2>\n

Ingredients<\/h3>\n
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12<\/span> oz<\/span> pizza dough, homemade or store prepared at room temperature<\/span><\/div>\n
1<\/span> cup<\/span> Arrabbiata sauce, its a spicy red sauce (you can use marinara sauce and add 1\u20444 teaspoon of red pepper flakes to mimic)<\/span><\/div>\n
1<\/span> cup<\/span> whole milk ricotta<\/span><\/div>\n
½<\/span> cup<\/span> Parmesan cheese, finely grated <\/span><\/div>\n
1 ½<\/span> cups<\/span> finely grated Italian cheese blend<\/span><\/div>\n
6<\/span> <\/span> \u20137 pieces grilled eggplant<\/span><\/div>\n
½<\/span> cup<\/span> marinated artichokes quartered <\/span><\/div>\n
¼<\/span> cup<\/span> jarred roasted peppers sliced into one to two inch pieces<\/span><\/div>\n
¼<\/span> cup<\/span> pitted Kalamata olives sliced in half <\/span><\/div>\n
Olive oil<\/span><\/div>\n
Fresh ground pepper<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
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Preheat oven to 425 degrees and move the rack to the lower third part of the oven.<\/p>\n<\/div>\n<\/div>\n

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Coat pan with cooking oil spray and stretch the dough to fit the pan.<\/p>\n<\/div>\n<\/div>\n

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Spread the sauce evenly to the edges then add one tablespoon of ricotta at a time randomly over the sauce, sprinkle the Parmesan and pepper and a drizzle of olive oil. <\/p>\n<\/div>\n<\/div>\n

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Layer the Italian cheese blend and arrange the grilled eggplant, artichokes, roasted peppers, and olives on the pizza.<\/p>\n<\/div>\n<\/div>\n

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Bake for 12\u201315 minutes, let cool for 5 minutes then slice and serve.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":3,"featured_media":470,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[17],"class_list":["post-468","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-pizza"],"_links":{"self":[{"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe\/468","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=468"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=\/wp\/v2\/media\/470"}],"wp:attachment":[{"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=468"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=%2Fwp%2Fv2%2Frecipe_category&post=468"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}