{"id":2430,"date":"1999-12-04T13:04:22","date_gmt":"1999-12-04T13:04:22","guid":{"rendered":"https:\/\/www.fiveforks.com\/katfood\/clam-pesto-pizza\/"},"modified":"1999-12-04T13:04:22","modified_gmt":"1999-12-04T13:04:22","slug":"clam-pesto-pizza","status":"publish","type":"post","link":"https:\/\/www.fiveforks.com\/katfood\/clam-pesto-pizza\/","title":{"rendered":"Clam &amp; Pesto Pizza"},"content":{"rendered":"<div class=\"asset-body\">\n<p>1 lb. frozen bread dough<br \/>\n1 Tb. olive oil<br \/>\n1 clove garlic, minced<br \/>\n2 Tbs. minced fresh parsley<br \/>\n10 oz. can chopped clams, well drained<br \/>\n1\/4 c. pesto sauce<br \/>\n3\/4 c. shredded Jack or mozzarella cheese<br \/>\n2 Tbs. thinly sliced green onions<br \/>\n1\/4 c. grated Parmesan cheese<\/p>\n<\/div>\n<p><!--more--><\/p>\n<div class=\"asset-more\" id=\"more\">\n<p>Roll dough to 15&#8243; circle. Place onto pizza pan sprinkled with cornmeal. Combine olive oil &amp; garlic. Brush part on dough<br \/>\n toss remainder with chopped clams. Bake dough at 425 for 10 minutes. Spread crust with pesto<br \/>\n sprinkle with cheese. Top with clams, then green onion &amp; parsley. Sprinkle with Parmesan. Bake 3-5 minutes longer or until seafood is thorougly heated.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>1 lb. frozen bread dough 1 Tb. olive oil 1 clove garlic, minced 2 Tbs. minced fresh parsley 10 oz. can chopped clams, well drained 1\/4 c. pesto sauce 3\/4 c. shredded Jack or mozzarella cheese 2 Tbs. thinly sliced green onions 1\/4 c. grated Parmesan cheese<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-2430","post","type-post","status-publish","format-standard","hentry","category-pizzas"],"_links":{"self":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts\/2430","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/comments?post=2430"}],"version-history":[{"count":0,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts\/2430\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/media?parent=2430"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/categories?post=2430"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/tags?post=2430"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}