{"id":5114,"date":"2013-02-19T15:24:05","date_gmt":"2013-02-19T15:24:05","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5114"},"modified":"2013-02-19T15:24:05","modified_gmt":"2013-02-19T15:24:05","slug":"pizza-quattro-stagioni","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/19\/pizza-quattro-stagioni\/","title":{"rendered":"Pizza Quattro Stagioni"},"content":{"rendered":"

Zutaten<\/strong>
\n60 g Schalottenw\u00fcrfel
\n1 Gehackte Knoblauchzehe
\n1 Rote Chilischote
\n1 TL Zucker
\n3 EL Hei\u00dfem Oliven\u00f6l
\n400 g Gesch\u00e4lte st\u00fcckige Tomaten
\nPfeffer & Salz
\nBeutel Pizzateig
\n125 ml lauwarmes Wasser
\n4 g Artischockenb\u00f6den (Dose) in d\u00fcnnen Scheiben
\n70 g Mozzarellaw\u00fcrfel
\n130 g Mozzarellaw\u00fcrfel
\n50 g D\u00fcnne Champignonscheiben
\n4 Scheiben Parmaschinken<\/p>\n

Zubereitung<\/strong>
\nSchalottenw\u00fcrfel, gehackte Knoblauchzehe und rote Chilischote mit Zucker 2-3 Minuten bei milder Hitze in hei\u00dfem Oliven\u00f6l d\u00fcnsten. Gesch\u00e4lte st\u00fcckige Tomaten zugeben, salzen, pfeffern. 8-10 Minuten offen bei milder Hitze kochen. Beutel Pizzateig mit lauwarmem Wasser verr\u00fchren. Mit den Knethaken zum geschmeidigen Teig verarbeifen. Zum Kreis (28 cm \u00d8) ausrollen, auf das Blech legen. Tomatensauce darauf verstreichen. Auf einem Pizzaviertel Artischockenb\u00f6den in d\u00fcnnen Scheiben, auf dem zweiten 70 g Mozzarellaw\u00fcrfel verteilen. Auf unterster Schiene bei 200 Grad (Gas 3. Umluft nicht empfehlenswert) 20 Minuten backen. 130 g Mozzarellaw\u00fcrfel auf die Pizza geben, weitere 5 Minuten backen, herausnehmen. Champignonscheiben mit Zitronensaft und Salz verr\u00fchren, auf das dritte Viertel legen. Das vierte Viertel mit 4 Scheiben Parmaschinken belegen und servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 60 g Schalottenw\u00fcrfel 1 Gehackte Knoblauchzehe 1 Rote Chilischote 1 TL Zucker 3 EL Hei\u00dfem Oliven\u00f6l 400 g Gesch\u00e4lte st\u00fcckige Tomaten Pfeffer & Salz Beutel Pizzateig 125 ml lauwarmes Wasser 4 g Artischockenb\u00f6den (Dose) in d\u00fcnnen Scheiben 70 g Mozzarellaw\u00fcrfel 130 g Mozzarellaw\u00fcrfel 50 g D\u00fcnne Champignonscheiben 4 Scheiben Parmaschinken Zubereitung Schalottenw\u00fcrfel, gehackte Knoblauchzehe … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[127],"tags":[657],"class_list":["post-5114","post","type-post","status-publish","format-standard","hentry","category-pizza-und-co","tag-quattro-stagioni","item-wrap"],"yoast_head":"\nPizza Quattro Stagioni<\/title>\n<meta name=\"description\" content=\"- Pizza Quattro Stagioni\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/19\/pizza-quattro-stagioni\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pizza Quattro Stagioni\" \/>\n<meta property=\"og:description\" content=\"- Pizza Quattro Stagioni\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/19\/pizza-quattro-stagioni\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2013-02-19T15:24:05+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/19\\\/pizza-quattro-stagioni\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/19\\\/pizza-quattro-stagioni\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Pizza Quattro Stagioni\",\"datePublished\":\"2013-02-19T15:24:05+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/19\\\/pizza-quattro-stagioni\\\/\"},\"wordCount\":172,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Quattro Stagioni\"],\"articleSection\":[\"Pizza und Co.\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/19\\\/pizza-quattro-stagioni\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/19\\\/pizza-quattro-stagioni\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/19\\\/pizza-quattro-stagioni\\\/\",\"name\":\"Pizza Quattro Stagioni\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2013-02-19T15:24:05+00:00\",\"description\":\"- Pizza Quattro Stagioni\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/19\\\/pizza-quattro-stagioni\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/19\\\/pizza-quattro-stagioni\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/19\\\/pizza-quattro-stagioni\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Pizza Quattro Stagioni\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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