{"id":16,"date":"2007-02-15T07:23:48","date_gmt":"2007-02-15T15:23:48","guid":{"rendered":"http:\/\/dspencer.net\/wordpress\/?p=16"},"modified":"2009-01-31T20:59:23","modified_gmt":"2009-02-01T03:59:23","slug":"provencal-pizza","status":"publish","type":"post","link":"https:\/\/www.dspencer.net\/wordpress\/recipes\/provencal-pizza\/","title":{"rendered":"Provencal Pizza"},"content":{"rendered":"
Instant yeast is almost always sold under a marketing name; look for \u201crapid rise,\u201d \u201cperfect rise,\u201d or \u201cquick rise.\u201d If your food processor includes a plastic dough blade attachment, use it; its short blades and dull edges make kneading easier on the motor. If not, the regular metal blade works almost as well. For best flavor, use high-quality oil-packed anchovies; in a recent tasting, Ortiz were our favorite. The dough in this recipe rises for 1 to 1 \u00bd hours. If a longer or overnight rise is more convenient, make the dough with \u00bd teaspoon of instant yeast and let it rise in the refrigerator for 16 to 24 hours. The caramelized onions can also be made a day ahead and refrigerated.