{"id":771,"date":"2022-12-07T01:48:00","date_gmt":"2022-12-07T01:48:00","guid":{"rendered":"https:\/\/paynecentral.com\/tompayne\/?p=771"},"modified":"2023-07-16T15:23:02","modified_gmt":"2023-07-16T15:23:02","slug":"pizza-truffled-mushroom-and-ham","status":"publish","type":"post","link":"https:\/\/paynecentral.com\/tompayne\/2022\/12\/07\/pizza-truffled-mushroom-and-ham\/","title":{"rendered":"Pizza &#8211; Truffled Mushroom and Ham"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"988\" src=\"https:\/\/paynecentral.com\/tompayne\/wp-content\/uploads\/sites\/2\/2022\/12\/image-1024x988.png\" alt=\"\" class=\"wp-image-772\" srcset=\"https:\/\/paynecentral.com\/tompayne\/wp-content\/uploads\/sites\/2\/2022\/12\/image-1024x988.png 1024w, https:\/\/paynecentral.com\/tompayne\/wp-content\/uploads\/sites\/2\/2022\/12\/image-300x289.png 300w, https:\/\/paynecentral.com\/tompayne\/wp-content\/uploads\/sites\/2\/2022\/12\/image-768x741.png 768w, https:\/\/paynecentral.com\/tompayne\/wp-content\/uploads\/sites\/2\/2022\/12\/image-1536x1482.png 1536w, https:\/\/paynecentral.com\/tompayne\/wp-content\/uploads\/sites\/2\/2022\/12\/image-1200x1158.png 1200w, https:\/\/paynecentral.com\/tompayne\/wp-content\/uploads\/sites\/2\/2022\/12\/image-1980x1910.png 1980w, https:\/\/paynecentral.com\/tompayne\/wp-content\/uploads\/sites\/2\/2022\/12\/image.png 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Tonight\u2019s pizza was meant to make good use of a number of leftovers:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Dough \u2013 I had a second dough ball from my initial pizza experiment<\/li>\n\n\n\n<li>Truffled mushrooms \u2013 Jen has mad a pur\u00e9e of mushrooms and truffle oil for a chicken dish earlier this week. It was very flavorful and just needed to be reused. (Jen used the rest to flavor some gluten-free tortellini)<\/li>\n\n\n\n<li>Ham \u2013 Jen had made a brown sugar glazed ham earlier this week.<\/li>\n\n\n\n<li>Green pepper \u2013 William was home recently and needed red peppers for his tacos. For some reason, the only way to get them recently has been in multi-color packs.<\/li>\n<\/ul>\n\n\n\n<p>While we had olive oil and garlic, I hardly consider them leftovers. I went out and got some mozzarella (DiCicco\u2019s again) and ricotta.<\/p>\n\n\n\n<p>This time I tried a 400 degree oven. While I waited for it to heat up, I minced the garlic (6 cloves) and mixed it into some olive oil.<\/p>\n\n\n\n<p>I rolled and stretched the dough. Once the Staub was heated, this time I formed the pizza in the pan, spread the garlic\/oil mixture (need to get a paint brush), glopped the ricotta, spread some shredded muzz and then distributed the ham and green peppers. Jen had to remind me to add the mushroom\/truffle mixture and I \u201cglopped\u201d it around half of the pie.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/tompayne.files.wordpress.com\/2022\/12\/img_2678.jpg?w=768\" alt=\"\" class=\"wp-image-558\"\/><\/figure>\n\n\n\n<p>I initially set the timer for 20 minutes\u2026then added 10 more\u2026and then 5 more. While some of the cheese was golden brown, it was not as toasty as I would have hoped.<\/p>\n\n\n\n<p>The pie needed salt\u2026and most of the flavor came from the truffled mushrooms. The dough tasted over cooked and I would definitely go back to a 500 degree oven next time.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tonight\u2019s pizza was meant to make good use of a number of leftovers: While we had olive oil and garlic, I hardly consider them leftovers. I went out and got some mozzarella (DiCicco\u2019s again) and ricotta. This time I tried a 400 degree oven. While I waited for it to heat up, I minced the [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":772,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[13],"tags":[],"class_list":["post-771","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/paynecentral.com\/tompayne\/wp-content\/uploads\/sites\/2\/2022\/12\/image.png","_links":{"self":[{"href":"https:\/\/paynecentral.com\/tompayne\/wp-json\/wp\/v2\/posts\/771"}],"collection":[{"href":"https:\/\/paynecentral.com\/tompayne\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/paynecentral.com\/tompayne\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/paynecentral.com\/tompayne\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/paynecentral.com\/tompayne\/wp-json\/wp\/v2\/comments?post=771"}],"version-history":[{"count":1,"href":"https:\/\/paynecentral.com\/tompayne\/wp-json\/wp\/v2\/posts\/771\/revisions"}],"predecessor-version":[{"id":773,"href":"https:\/\/paynecentral.com\/tompayne\/wp-json\/wp\/v2\/posts\/771\/revisions\/773"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/paynecentral.com\/tompayne\/wp-json\/wp\/v2\/media\/772"}],"wp:attachment":[{"href":"https:\/\/paynecentral.com\/tompayne\/wp-json\/wp\/v2\/media?parent=771"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/paynecentral.com\/tompayne\/wp-json\/wp\/v2\/categories?post=771"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/paynecentral.com\/tompayne\/wp-json\/wp\/v2\/tags?post=771"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}