{"id":4653,"date":"2022-07-02T18:55:00","date_gmt":"2022-07-02T17:55:00","guid":{"rendered":"http:\/\/bleeker-pedersen.dk\/blog?p=4653"},"modified":"2021-08-02T19:00:52","modified_gmt":"2021-08-02T18:00:52","slug":"frost-pizza","status":"publish","type":"post","link":"https:\/\/bleeker-pedersen.dk\/blog\/2022\/07\/02\/frost-pizza\/","title":{"rendered":"Frost pizza"},"content":{"rendered":"\n<a data-flickr-embed=\"true\" href=\"https:\/\/www.flickr.com\/photos\/bleekerpedersen\/51352974006\/in\/dateposted-public\/\" title=\"Frost pizza\"><img loading=\"lazy\" decoding=\"async\" align=right src=\"https:\/\/live.staticflickr.com\/65535\/51352974006_e3c121940b_m.jpg\" width=\"240\" height=\"180\" alt=\"Frost pizza\"\/><\/a><script async src=\"\/\/embedr.flickr.com\/assets\/client-code.js\" charset=\"utf-8\"><\/script><p class=\"wp-block-paragraph\">Frostpizza er en hurtig og nem l\u00f8sning p\u00e5 aftensmad I en travl hverdag. Men hvorfor k\u00f8be den n\u00e5r man selv kan styre kvaliteten og ingredienserne? Her kommer vores udgave af frostpizza.<br \/><br \/>Det er super nemt, og noget vi laver hver gang vi laver pizza.<br \/><br \/>\/Dann<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredienser<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li><a href=\"http:\/\/bleeker-pedersen.dk\/blog2009\/01\/18\/hjemmelavet-pizza\/\" data-type=\"post\" data-id=\"394\">Se opskriften om pizza p\u00e5 bagesten<\/a><\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Fremgangsm\u00e5de<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>F\u00f8lg opskriften p\u00e5 at lave en pizza indtil dejen er formet til en pizzabund<\/li><li>Bag nu pizzabunden I en ovn p\u00e5 en bagesten ved h\u00f8j (250 c) varme I 2 minutter. Dette skridt er vigtigt for at bunden ikke bliver for bl\u00f8d af saucen og for at den kan holde sin form I fryseren<\/li><li>Ta bunden ud af ovnen og lad den k\u00f8le ned p\u00e5 en bagerist<\/li><li>Kom nu sauce og alle andre toppings p\u00e5. Det er vigtigt at saucen ikke vildt flydende (kog den eventuelt lidt ind)<\/li><li>Klip bagepair ud s\u00e5 det passer til bunden af pizzaen<\/li><li>(her kan pizzaen eventuelt forbages i 3 minutter, hvis det \u00f8nskes, s\u00e5 ser den mere ud som de f\u00e6rdigk\u00f8bte frost pizzaer)<\/li><li>Kom pizzaen I fryseren p\u00e5 bagepapiret (den skal ikke pakkes ind I madfilm endnu)<\/li><li>Efter ca. 4 timer er pizzaen s\u00e5 frossen at den kan tages ud og pakkes ind film (s\u00e5 den ikke f\u00e5r frostbid)<\/li><li>Pizzaen kan holde sig I 2-4 m\u00e5neder, men det har vi aldrig pr\u00f8vet. De bliver spist f\u00f8r<\/li><li>Varmes op I ca. 10 minutter ved h\u00f8j varme I en forvarmet ovn<\/li><li>Pizzaen er nu klar til servering<\/li><li>Velbekomme!<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Frostpizza er en hurtig og nem l\u00f8sning p\u00e5 aftensmad I en travl hverdag. Men hvorfor k\u00f8be den n\u00e5r man selv kan styre kvaliteten og ingredienserne? Her kommer vores udgave af frostpizza. Det er super nemt, og noget vi laver hver gang vi laver pizza. \/Dann Ingredienser Se opskriften om pizza p\u00e5 bagesten Fremgangsm\u00e5de F\u00f8lg opskriften &hellip; <a href=\"https:\/\/bleeker-pedersen.dk\/blog\/2022\/07\/02\/frost-pizza\/\" class=\"more-link\">L\u00e6s videre <span class=\"screen-reader-text\">Frost pizza<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[7],"tags":[],"class_list":["post-4653","post","type-post","status-publish","format-standard","hentry","category-opskrifter"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pij8s-1d3","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/4653","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/comments?post=4653"}],"version-history":[{"count":0,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/4653\/revisions"}],"wp:attachment":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/media?parent=4653"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/categories?post=4653"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/tags?post=4653"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}