{"id":674,"date":"2013-11-14T14:41:15","date_gmt":"2013-11-14T14:41:15","guid":{"rendered":"http:\/\/www.jessgramp.net\/recipes\/?p=674"},"modified":"2023-02-09T00:34:57","modified_gmt":"2023-02-09T00:34:57","slug":"artichoke-and-olive-vege-pizza","status":"publish","type":"post","link":"https:\/\/jessgramp.com\/recipes\/artichoke-and-olive-vege-pizza\/","title":{"rendered":"Artichoke and green olive vegetable pizza"},"content":{"rendered":"<p>This recipes make 3-4 small pizzas.<\/p>\n<p><!--more--><\/p>\n<p><strong>INGREDIENTS<\/strong><\/p>\n<p><strong>base<\/strong><\/p>\n<ul>\n<li>pitta bread, flatbreads or pizza bases<\/li>\n<\/ul>\n<p><strong>base sauce<\/strong><\/p>\n<ul>\n<li>1 jar green pitted olives<\/li>\n<li>sun-dried tomato\u00a0pesto<\/li>\n<li>1 garlic clove, crushed<\/li>\n<li>pinch salt<\/li>\n<li>1\/2 cup artichoke hearts in olive oil<\/li>\n<li>3 tablespoons olive oil<\/li>\n<li>1 tablespoon lemon juice<\/li>\n<\/ul>\n<p><strong>topping<\/strong><\/p>\n<ul>\n<li>1 red onion, sliced into rings<\/li>\n<li>3 peppers of various colours, cores and seeds removed<\/li>\n<li>mushrooms, sliced<\/li>\n<li>artichokes<\/li>\n<li>fresh baby spinach leaves<\/li>\n<li>chillis, diced and deseeded (unless you like it spicy)<\/li>\n<li>pepper<\/li>\n<li>dried herbs<\/li>\n<\/ul>\n<p><strong>METHOD<\/strong><\/p>\n<p>Bake the whole peppers in the oven for 20-30 minutes or until slightly blackened. Remove into a bowl and seal with a plate or similar to let them sweat for 5-10 minutes. This will make it easier to remove their skins. Meanwhile blend the base sauce until smooth. Spread on the pizza bases.<\/p>\n<p>Remove the skins from the peppers and slice.\u00a0Add the onion, and remaining\u00a0veg to the pizza. Season with freshly ground black pepper and dried herbs.<\/p>\n<p>Bake in a moderate oven (180 degrees) for 20-30 minutes or until golden brown. Eat immediately while the base remains crispy and warm.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This recipes make 3-4 small pizzas.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[35,42,61,84,86],"class_list":["post-674","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-easy","tag-healthy","tag-quick","tag-vegan","tag-vegetarian","post-preview"],"_links":{"self":[{"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/posts\/674","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/comments?post=674"}],"version-history":[{"count":1,"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/posts\/674\/revisions"}],"predecessor-version":[{"id":1442,"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/posts\/674\/revisions\/1442"}],"wp:attachment":[{"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/media?parent=674"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/categories?post=674"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/tags?post=674"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}