{"id":43493,"date":"2018-12-18T17:36:00","date_gmt":"2018-12-18T15:36:00","guid":{"rendered":"https:\/\/staging.vasterbottensost.com\/recept\/pizza-with-salsiccia-caramelized-onions-and-vasterbotten-cheese\/"},"modified":"2023-01-25T09:25:25","modified_gmt":"2023-01-25T09:25:25","slug":"pizza-with-salsiccia-caramelized-onions-and-vasterbotten-cheese","status":"publish","type":"recipes","link":"https:\/\/vasterbottensost.com\/en\/recipe\/pizza-with-salsiccia-caramelized-onions-and-vasterbotten-cheese\/","title":{"rendered":"Pizza with salsiccia, caramelized onions and V\u00e4sterbotten cheese\u00ae"},"content":{"rendered":"\n<p>Peel and slice the onion thinly. Fry the onion in a little oil and a dollop of butter until it becomes soft. Add granulated sugar and fry for a few more minutes. Set the onion aside and let cool. Remove the skin from the salsiccian and break the minced meat into small pieces. Shape the pizza dough to any size and spread on the tomato sauce. Spread salsiccia, tomato halves and olives on top. Grate pieces of mozzarella and place on top of the pizzas. Sprinkle with a little salt, freshly ground black pepper and olive oil. Bake in the oven for about 5 minutes or until the pizza has a wonderfully golden color. Top with grated V\u00e4sterbotten cheese\u00ae and fresh oregano.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Bake in the oven on a preheated pizza stone in a convection oven at 300 degrees for about 5 minutes or until the pizza has a nice golden color.<\/p>\n","protected":false},"featured_media":20994,"menu_order":0,"template":"","categories":[696],"tags":[620,631,770,678,612,635,697,711,738,707,661],"recipetypes":[27],"cuisine":[5,9],"filter":[445,447],"class_list":["post-43493","recipes","type-recipes","status-publish","has-post-thumbnail","hentry","category-pizza-en","tag-appetizer","tag-dinner","tag-fresh-herbs","tag-lunch-en","tag-main-course","tag-mingle","tag-pizza-en","tag-pork-en","tag-sausage","tag-weekday","tag-weekend-en","recipetypes-flask","cuisine-italienskt","cuisine-svenskt","filter-forratt","filter-huvudratt"],"acf":[],"_links":{"self":[{"href":"https:\/\/vasterbottensost.com\/en\/wp-json\/wp\/v2\/recipes\/43493","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vasterbottensost.com\/en\/wp-json\/wp\/v2\/recipes"}],"about":[{"href":"https:\/\/vasterbottensost.com\/en\/wp-json\/wp\/v2\/types\/recipes"}],"version-history":[{"count":1,"href":"https:\/\/vasterbottensost.com\/en\/wp-json\/wp\/v2\/recipes\/43493\/revisions"}],"predecessor-version":[{"id":43500,"href":"https:\/\/vasterbottensost.com\/en\/wp-json\/wp\/v2\/recipes\/43493\/revisions\/43500"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vasterbottensost.com\/en\/wp-json\/wp\/v2\/media\/20994"}],"wp:attachment":[{"href":"https:\/\/vasterbottensost.com\/en\/wp-json\/wp\/v2\/media?parent=43493"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vasterbottensost.com\/en\/wp-json\/wp\/v2\/categories?post=43493"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vasterbottensost.com\/en\/wp-json\/wp\/v2\/tags?post=43493"},{"taxonomy":"recipetypes","embeddable":true,"href":"https:\/\/vasterbottensost.com\/en\/wp-json\/wp\/v2\/recipetypes?post=43493"},{"taxonomy":"cuisine","embeddable":true,"href":"https:\/\/vasterbottensost.com\/en\/wp-json\/wp\/v2\/cuisine?post=43493"},{"taxonomy":"filter","embeddable":true,"href":"https:\/\/vasterbottensost.com\/en\/wp-json\/wp\/v2\/filter?post=43493"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}