{"id":15210,"date":"2012-02-17T10:06:05","date_gmt":"2012-02-17T14:06:05","guid":{"rendered":"http:\/\/foodembrace.com\/?p=15210"},"modified":"2012-02-17T10:06:05","modified_gmt":"2012-02-17T14:06:05","slug":"red-red-wine","status":"publish","type":"post","link":"https:\/\/foodembrace.com\/2012\/02\/red-red-wine\/","title":{"rendered":"Red Red Wine"},"content":{"rendered":"

\"\"<\/a>This week was birthday week here at the HQ for Mr. Scott. \u00a0For the next couple of weeks (until my birthday) I am referring to him as “my old man” because both of us are in a new age bracket this year.<\/p>\n

Exciting (please note the sarcasm.).<\/p>\n

With birthday week comes a special pizza! I decided to play around with the crust a little bit and see what would happen if I mixed in some butter, garlic, and red wine.<\/p>\n

I did orginally think that the wine would turn the pizza more of a pinkish color but maybe that’s because I didn’t use a bunch of it, only a little splash. \u00a0I added the wine in place of adding in water when I added more flour to the bloomed yeast. \u00a0I also used melted butter and about 3 cloves of chopped garlic that got added in place of the olive oil.<\/p>\n

Earlier in the week (For Zombie Appreciation Day<\/a>) we had pasta with a homemade meat sauce. \u00a0I had leftovers of the sauce that I purposely saved for pizza.<\/p>\n

\"\"<\/a><\/p>\n

Since the sauce was a bit heavier and had a ton of flavor I kept things simple with the toppings.<\/p>\n