{"id":116,"date":"2013-06-13T21:41:23","date_gmt":"2013-06-13T21:41:23","guid":{"rendered":"https:\/\/grub.gointotheham.com\/?p=116"},"modified":"2013-06-13T21:41:23","modified_gmt":"2013-06-13T21:41:23","slug":"breakfast-meatza","status":"publish","type":"post","link":"https:\/\/grub.gointotheham.com\/?p=116","title":{"rendered":"Breakfast meatza"},"content":{"rendered":"<p>Crust:<br \/>\n1 lb pork<br \/>\n1 egg<br \/>\n1 tsp garlic powder or two garlic cloves, minced<br \/>\n2 tsp fennel seeds<br \/>\n1 tsp paprika<br \/>\n1\/2 tsp sage<br \/>\n1\/4 tsp pepper<br \/>\n1\/2 tsp sea salt<br \/>\n1\/2 tsp red pepper flakes<br \/>\n1\/4 tsp cayenne pepper (optional for spicy)<\/p>\n<p>Toppings:<br \/>\n4 eggs<br \/>\n2 pieces bacon<br \/>\n1 avocado<br \/>\nsliced 8 oz mushrooms<br \/>\nsliced 1\/4 cup onions<br \/>\ndiced 1 garlic clove<br \/>\nminced sea salt and pepper<\/p>\n<p>In a mixing bowl, combine the crust ingredients and mix well.<br \/>\nPress the sausage mixture onto a pizza pan, cast iron pan or on a cookie sheet.<br \/>\nBake at 425 for 20-25 minutes<br \/>\nPlace the bacon in a skillet and cook until just slightly under cooked. Remove from pan and set aside<br \/>\nPlace the mushrooms, onions and garlic in the pan with bacon grease and saute over medium heat until tender<br \/>\nOnce the crust is done, remove it from the oven and crack the 4 eggs onto it.<br \/>\nPlace the mushroom mixture, avocado and bacon pieces onto the pizza and sprinkle with salt and pepper<br \/>\nReturn to the oven and bake for 10 minutes longer<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Crust: 1 lb pork 1 egg 1 tsp garlic powder or two garlic cloves, minced 2 tsp fennel seeds 1 tsp paprika 1\/2 tsp sage 1\/4 tsp pepper 1\/2 tsp sea salt 1\/2 tsp red pepper flakes 1\/4 tsp cayenne pepper (optional for spicy) Toppings: 4 eggs 2 pieces bacon 1 avocado sliced 8 oz&hellip; <a class=\"more-link\" href=\"https:\/\/grub.gointotheham.com\/?p=116\">Continue reading <span class=\"screen-reader-text\">Breakfast meatza<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[96,47,9,58,6],"tags":[],"class_list":["post-116","post","type-post","status-publish","format-standard","hentry","category-bacon","category-breakfast","category-meat","category-pizza","category-pork","entry"],"_links":{"self":[{"href":"https:\/\/grub.gointotheham.com\/index.php?rest_route=\/wp\/v2\/posts\/116","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/grub.gointotheham.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/grub.gointotheham.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/grub.gointotheham.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/grub.gointotheham.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=116"}],"version-history":[{"count":2,"href":"https:\/\/grub.gointotheham.com\/index.php?rest_route=\/wp\/v2\/posts\/116\/revisions"}],"predecessor-version":[{"id":118,"href":"https:\/\/grub.gointotheham.com\/index.php?rest_route=\/wp\/v2\/posts\/116\/revisions\/118"}],"wp:attachment":[{"href":"https:\/\/grub.gointotheham.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=116"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/grub.gointotheham.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=116"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/grub.gointotheham.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=116"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}