{"id":3399,"date":"2013-04-20T18:00:13","date_gmt":"2013-04-20T17:00:13","guid":{"rendered":"http:\/\/oskardahlbom.se\/blogg\/?p=3399"},"modified":"2013-04-22T22:42:07","modified_gmt":"2013-04-22T21:42:07","slug":"svensk-pizza-blogg100","status":"publish","type":"post","link":"http:\/\/oskardahlbom.se\/blogg\/index.php\/2013\/04\/20\/svensk-pizza-blogg100\/","title":{"rendered":"Svensk pizza? #blogg100"},"content":{"rendered":"<p><a href=\"http:\/\/oskardahlbom.se\/blogg\/wp-content\/uploads\/2013\/04\/20130421-185803.jpg\"><img decoding=\"async\" src=\"http:\/\/oskardahlbom.se\/blogg\/wp-content\/uploads\/2013\/04\/20130421-185803.jpg\" alt=\"20130421-185803.jpg\" class=\"alignnone size-full\" \/><\/a><\/p>\n<p>Ig\u00e5r s\u00e5g jag n\u00e5gon p\u00e5 Twitter raljera \u00f6ver svensk pizza. N\u00e5got om pressad skinka och mjuka bottnar. Det d\u00e4r r\u00f6r mig inte direkt eftersom jag inte \u00e4ter k\u00f6tt. N\u00e4r vi k\u00f6per pizza h\u00e4r i Visby v\u00e4ljer jag i stort sett alltid &#8221;Fyra ostar&#8221;. Det \u00e4r en f\u00f6rl\u00e5tande variant och \u00e4ven med pizzerians billigare ostar s\u00e5 brukar det bli godk\u00e4nt. <\/p>\n<p>N\u00e4sta steg \u00e4r ju att g\u00f6ra egen pizza. Men som kidsen s\u00e4ger: &#8221;orka!&#8221;. S\u00e5 vi brukar k\u00f6ra p\u00e5 den gyllene medelv\u00e4gen med f\u00e4rdig k\u00f6pebotten och tomats\u00e5s fr\u00e5n aff\u00e4ren och sen l\u00e4gger vi p\u00e5 det vi helst \u00f6nskar. Ig\u00e5r gjorde vi en popul\u00e4r variant med riven mild ost, getost, m\u00f6gelost, fetaost, champinjoner, svarta oliver och blandade n\u00f6tter. S\u00e5 ringlar man lite honung \u00f6ver pizzan n\u00e4r den kommer het fr\u00e5n ugnen.<\/p>\n<p>Otroligt gott och man f\u00e5r \u00e4ven k\u00e4nslan av att ha gjort n\u00e5got sj\u00e4lv, \u00e4ven om man inte gjort deg och kokat tomats\u00e5s. Och barnen f\u00e5r v\u00e4lja precis vad de vill p\u00e5 sin del av pizzan, och alla blir n\u00f6jda.<\/p>\n<p><a href=\"http:\/\/oskardahlbom.se\/blogg\/wp-content\/uploads\/2013\/04\/20130421-185826.jpg\"><img decoding=\"async\" src=\"http:\/\/oskardahlbom.se\/blogg\/wp-content\/uploads\/2013\/04\/20130421-185826.jpg\" alt=\"20130421-185826.jpg\" class=\"alignnone size-full\" \/><\/a><\/p>\n<p><a href=\"http:\/\/oskardahlbom.se\/blogg\/wp-content\/uploads\/2013\/04\/20130421-185834.jpg\"><img decoding=\"async\" src=\"http:\/\/oskardahlbom.se\/blogg\/wp-content\/uploads\/2013\/04\/20130421-185834.jpg\" alt=\"20130421-185834.jpg\" class=\"alignnone size-full\" \/><\/a><\/p>\n<p>Bilderna \u00e4r f\u00f6re sj\u00e4lva gr\u00e4ddningen. Jag gl\u00f6mde att fota efter. D\u00e5 \u00e5t vi ist\u00e4llet.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ig\u00e5r s\u00e5g jag n\u00e5gon p\u00e5 Twitter raljera \u00f6ver svensk pizza. N\u00e5got om pressad skinka och mjuka bottnar. Det d\u00e4r r\u00f6r mig inte direkt eftersom jag inte \u00e4ter k\u00f6tt. N\u00e4r vi k\u00f6per pizza h\u00e4r i Visby v\u00e4ljer jag i stort sett alltid &#8221;Fyra ostar&#8221;. Det \u00e4r en f\u00f6rl\u00e5tande variant och \u00e4ven med pizzerians billigare ostar s\u00e5 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[285,238],"tags":[485,483,484,482,481],"class_list":["post-3399","post","type-post","status-publish","format-standard","hentry","category-blogg100","category-mat","tag-fetaost","tag-getost","tag-mogelost","tag-ost","tag-pizza"],"_links":{"self":[{"href":"http:\/\/oskardahlbom.se\/blogg\/index.php\/wp-json\/wp\/v2\/posts\/3399","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/oskardahlbom.se\/blogg\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/oskardahlbom.se\/blogg\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/oskardahlbom.se\/blogg\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/oskardahlbom.se\/blogg\/index.php\/wp-json\/wp\/v2\/comments?post=3399"}],"version-history":[{"count":4,"href":"http:\/\/oskardahlbom.se\/blogg\/index.php\/wp-json\/wp\/v2\/posts\/3399\/revisions"}],"predecessor-version":[{"id":3412,"href":"http:\/\/oskardahlbom.se\/blogg\/index.php\/wp-json\/wp\/v2\/posts\/3399\/revisions\/3412"}],"wp:attachment":[{"href":"http:\/\/oskardahlbom.se\/blogg\/index.php\/wp-json\/wp\/v2\/media?parent=3399"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/oskardahlbom.se\/blogg\/index.php\/wp-json\/wp\/v2\/categories?post=3399"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/oskardahlbom.se\/blogg\/index.php\/wp-json\/wp\/v2\/tags?post=3399"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}