{"id":2321,"date":"2018-03-27T16:34:29","date_gmt":"2018-03-27T20:34:29","guid":{"rendered":"http:\/\/blog.margotspizza.com\/?p=2321"},"modified":"2018-05-10T15:56:38","modified_gmt":"2018-05-10T19:56:38","slug":"clam-chile-and-parsley-pizza-a-la-frannys-recipe","status":"publish","type":"post","link":"https:\/\/margotspizza.com\/blog\/2018\/03\/27\/clam-chile-and-parsley-pizza-a-la-frannys-recipe\/","title":{"rendered":"Recipe: Clam, Chile, and Parsley Pizza \u00e0 la Franny&#8217;s"},"content":{"rendered":"<p><a href=\"https:\/\/www.seriouseats.com\/tags\/franny's\">Franny&#8217;s<\/a> was a beloved upscale Brooklyn pizzeria that opened in 2004* to immediate acclaim due in part to this white clam pie. For reasons that remain undisclosed, it shuttered in August 2017 after nearly 13 years on the scene.<\/p>\n<p>For those of you lucky enough to have eaten there, this topping combo will hopefully jog your taste-memory. It might not be exactly the same as chef Andrew Feinberg&#8217;s pizza pulled straight from a scorching wood-fired oven, but if your homemade-pizza skills are strong, it will not disappoint.<\/p>\n<p>This recipe is <a href=\"https:\/\/www.seriouseats.com\/recipes\/2013\/07\/cook-the-cook-clam-chili-pizza-frannys-cookbook-brooklyn.html\">adapted from Serious Eats<\/a> and assumes you have already made some dough and have a skin stretched and ready to top.<\/p>\n<p><small>* <a href=\"https:\/\/slice.seriouseats.com\/2004\/04\/frannys.html\">Here is my embarrassing initial review<\/a> of the place from opening night.<\/small><\/p>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-2327\" class=\"wprm-recipe-container\" data-recipe-id=\"2327\" data-servings=\"4\"><div class=\"wprm-recipe wprm-recipe-simple\">\n\t<div class=\"wprm-recipe-image-container\">\n\t\t<div class=\"wprm-recipe-image\"><\/div>\n\t\t<div class=\"wprm-recipe-buttons\">\n\t\t\t\t\t\t<a href=\"https:\/\/margotspizza.com\/blog\/wprm_print\/clam-chile-and-parsley-pizza-a-la-frannys\" class=\"wprm-recipe-print\" target=\"_blank\" rel=\"nofollow\"><span class=\"wprm-recipe-details-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#343434\" d=\"M19,5.09V1c0-0.552-0.448-1-1-1H6C5.448,0,5,0.448,5,1v4.09C2.167,5.569,0,8.033,0,11v7c0,0.552,0.448,1,1,1h4v4c0,0.552,0.448,1,1,1h12c0.552,0,1-0.448,1-1v-4h4c0.552,0,1-0.448,1-1v-7C24,8.033,21.833,5.569,19,5.09z M7,2h10v3H7V2z M17,22H7v-9h10V22z M18,10c-0.552,0-1-0.448-1-1c0-0.552,0.448-1,1-1s1,0.448,1,1C19,9.552,18.552,10,18,10z\"\/><\/g><\/svg><\/span> Print<\/a>\n\t\t<\/div>\n\t<\/div>\n\t<h2 class=\"wprm-recipe-name\">Clam, Chile, and Parsley Pizza \u00e0 la Franny's<\/h2>\n\t<div class=\"wprm-recipe-summary\">\n\t\t<p>This recipe should make enough for four 12\u201313\" pizzas.<\/p>\t<\/div>\n\t<div class=\"wprm-recipe-details-container wprm-recipe-tags-container\">\n\t\t\t<\/div>\n\t<div class=\"wprm-recipe-details-container wprm-recipe-times-container\">\n\t\t\t\t\t\t\t\t\t<\/div>\n\t<div class=\"wprm-recipe-details-container\">\n\t\t\t\t<div class=\"wprm-recipe-servings-container\">\n\t\t\t<span class=\"wprm-recipe-details-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#000000\" d=\"M10,0C9.4,0,9,0.4,9,1v4H7V1c0-0.6-0.4-1-1-1S5,0.4,5,1v4H3V1c0-0.6-0.4-1-1-1S1,0.4,1,1v8c0,1.7,1.3,3,3,3v10c0,1.1,0.9,2,2,2s2-0.9,2-2V12c1.7,0,3-1.3,3-3V1C11,0.4,10.6,0,10,0z\"\/><path data-color=\"color-2\" fill=\"#000000\" d=\"M19,0c-3.3,0-6,2.7-6,6v9c0,0.6,0.4,1,1,1h2v6c0,1.1,0.9,2,2,2s2-0.9,2-2V1C20,0.4,19.6,0,19,0z\"\/><\/g><\/svg><\/span> <span class=\"wprm-recipe-details-name wprm-recipe-servings-name\">Servings<\/span> <span class=\"wprm-recipe-details wprm-recipe-servings wprm-recipe-servings-2327\">4<\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-servings-unit\">pizzas<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\n\t\t<div class=\"wprm-recipe-ingredients-container\">\n\t\t<h3 class=\"wprm-recipe-header\">Ingredients<\/h3>\n\t\t\t\t<div class=\"wprm-recipe-ingredient-group\">\n\t\t\t\t\t\t<ul class=\"wprm-recipe-ingredients\">\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">1\/4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-unit\">cup<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">olive oil<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">Spanish onion<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-notes\">cut into chunks<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">garlic cloves<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-notes\">smashed and peeled<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">1 1\/4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-unit\">cups<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">dry white wine<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">4 1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-unit\">dozen<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">dozen littleneck clams<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-notes\">about 6 pounds, scrubbed well<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">1 1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-unit\">cups<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">heavy cream<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">all-purpose flour<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">red pepper flakes<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-unit\">cup<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">chopped parsley<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t<div class=\"wprm-recipe-instructions-container\">\n\t\t<h3 class=\"wprm-recipe-header\">Instructions<\/h3>\n\t\t\t\t<div class=\"wprm-recipe-instruction-group\">\n\t\t\t\t\t\t<ol class=\"wprm-recipe-instructions\">\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\"><p>Place 1\/4 cup olive oil in a large pot over medium heat. Add the onion and saut\u00e9 until it is limp, about 5 minutes. Add the garlic, reduce the heat to low, and cook for 7 minutes, until the edges are golden. Add the wine and bring to a simmer. Add the clams, cover the pot, and cook until the clams start to open, about 10 minutes. As they open, transfer them to a large bowl. When all the clams are cooked, simmer the liquid in the pot until it reduces to a thick glaze, about 10 minutes. Add the cream, bring to a simmer, and reduce by a quarter, 10 to 15 minutes longer. Strain through a fine-mesh sieve into a bowl and set aside. It thickens as it cools.<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\"><p>Meanwhile, when the clams are cool, pluck out the meat and discard the shells.<br><\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\"><p>Stretch dough ball to desired size.<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\"><p>Working quickly, paint the entire surface of the pizza with one-fourth of the glaze. Scatter the clams over the pizza and sprinkle with chili flakes.<br><\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\"><p>Cook pizza \u2014 use the broiler to char, if desired. Remove from oven when done.<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\"><p>Drizzle post-oven pizza with a dash of your best-quality olive oil and scatter with a quarter of the parsley. Finish with a squeeze of lemon juice.<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Franny&#8217;s was a beloved upscale Brooklyn pizzeria that opened in 2004* to immediate acclaim due in part to this white clam pie. For reasons that remain undisclosed, it shuttered in August 2017 after nearly 13 years on the scene. For those of you lucky enough to have eaten there, this topping combo will hopefully jog &hellip; <a href=\"https:\/\/margotspizza.com\/blog\/2018\/03\/27\/clam-chile-and-parsley-pizza-a-la-frannys-recipe\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Recipe: Clam, Chile, and Parsley Pizza \u00e0 la Franny&#8217;s<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":2660,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"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":""},"categories":[26],"tags":[52,71],"class_list":["post-2321","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-clam-pizza","tag-frannys"],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2018\/05\/clam-pie-home-pizza-workshop-1-2000x1500-1.jpg?fit=2000%2C1500&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/p9SPdW-Br","jetpack-related-posts":[{"id":2236,"url":"https:\/\/margotspizza.com\/blog\/2018\/03\/19\/making-pizza-at-home-workshop\/","url_meta":{"origin":2321,"position":0},"title":"So I taught a private pizzamaking-at-home class","author":"Adam Kuban","date":"March 19, 2018","format":false,"excerpt":"Last Friday I taught a one-off home-pizzamaking workshop for a group of five\u2014a dad, his two sons, their uncle\/The Dad\u2019s brother, and a friend of the family. Here are two pizzas I had a chance to snap pictures of. The plain pie is a Di Fara\u2013inspired pizza with a blend\u2026","rel":"","context":"In &quot;Blah Blah Blog&quot;","block_context":{"text":"Blah Blah Blog","link":"https:\/\/margotspizza.com\/blog\/category\/blah-blah-blah\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2018\/05\/clam-pie-home-pizza-workshop-1-2000x1500-1.jpg?fit=1200%2C900&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2018\/05\/clam-pie-home-pizza-workshop-1-2000x1500-1.jpg?fit=1200%2C900&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2018\/05\/clam-pie-home-pizza-workshop-1-2000x1500-1.jpg?fit=1200%2C900&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2018\/05\/clam-pie-home-pizza-workshop-1-2000x1500-1.jpg?fit=1200%2C900&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2018\/05\/clam-pie-home-pizza-workshop-1-2000x1500-1.jpg?fit=1200%2C900&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":1167,"url":"https:\/\/margotspizza.com\/blog\/2013\/08\/17\/pizza-lunch-frannys-brooklyn\/","url_meta":{"origin":2321,"position":1},"title":"Pizza Lunch: Franny&#8217;s Brooklyn","author":"Adam Kuban","date":"August 17, 2013","format":false,"excerpt":"Service was gracious and friendly, and the atmosphere was laid back yet understatedly sophisticated in that sort of New Brooklyn yuppie way. That is not a dig, just an observation. It is \"New Brooklyn\" in a different way than, say, Roberta's is \"New Brooklyn.\" I wish I would have taken\u2026","rel":"","context":"In &quot;Other People's Pizza&quot;","block_context":{"text":"Other People's Pizza","link":"https:\/\/margotspizza.com\/blog\/category\/other-peoples-pizza\/"},"img":{"alt_text":"two pizzas from franny's brooklyn pizzeria","src":"https:\/\/i0.wp.com\/www.famousoriginala.com\/wp-content\/uploads\/2013\/08\/frannys-lunch-1024x1024.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":3035,"url":"https:\/\/margotspizza.com\/blog\/2019\/01\/01\/8-pizzas-that-haunt-my-dreams-2018\/","url_meta":{"origin":2321,"position":2},"title":"8 Pizzas That Haunt My Dreams 2018","author":"Adam Kuban","date":"January 1, 2019","format":false,"excerpt":"Every year I compile a year-end list of memorable pizzas I\u2019ve eaten in the past year. Here's 2018!","rel":"","context":"In &quot;Blah Blah Blog&quot;","block_context":{"text":"Blah Blah Blog","link":"https:\/\/margotspizza.com\/blog\/category\/blah-blah-blah\/"},"img":{"alt_text":"Louie's grandma pizza","src":"https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2018\/09\/20180830-louies-square-pie-819x1024.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2018\/09\/20180830-louies-square-pie-819x1024.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2018\/09\/20180830-louies-square-pie-819x1024.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2018\/09\/20180830-louies-square-pie-819x1024.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":1236,"url":"https:\/\/margotspizza.com\/blog\/2013\/10\/23\/pizza-lunch-pizzetteria-brunetti-opens-location-in-greenwich-village-nyc\/","url_meta":{"origin":2321,"position":3},"title":"Pizza Lunch: Pizzetteria Brunetti opens location in Greenwich Village NYC","author":"Adam Kuban","date":"October 23, 2013","format":false,"excerpt":"New Yorkers are known for leaving the city in summer to visit the Hamptons. Here is a case of a Hamptonite visiting, and settling in, New York City. Pizzetteria Brunetti NYC is the Greenwich Village outpost of the original Westhampton Beach\u2013based Neapolitan pizzeria that my wife and I visited in\u2026","rel":"","context":"In &quot;Blah Blah Blog&quot;","block_context":{"text":"Blah Blah Blog","link":"https:\/\/margotspizza.com\/blog\/category\/blah-blah-blah\/"},"img":{"alt_text":"From left: the San Gennaro (tomato sauce, onion, peppers, ricotta) and the pizzeria's signature Vongole pizza (a white clam pie).","src":"https:\/\/i0.wp.com\/www.famousoriginala.com\/wp-content\/uploads\/2013\/10\/20131024-pizzetteria-brunetti-duo.jpg?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.famousoriginala.com\/wp-content\/uploads\/2013\/10\/20131024-pizzetteria-brunetti-duo.jpg?resize=350%2C200 1x, https:\/\/i0.wp.com\/www.famousoriginala.com\/wp-content\/uploads\/2013\/10\/20131024-pizzetteria-brunetti-duo.jpg?resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.famousoriginala.com\/wp-content\/uploads\/2013\/10\/20131024-pizzetteria-brunetti-duo.jpg?resize=700%2C400 2x"},"classes":[]},{"id":1137,"url":"https:\/\/margotspizza.com\/blog\/2013\/03\/18\/motorino-nyc-best-lunchtime-special-prix-fixe-pizza-and-salad-meal\/","url_meta":{"origin":2321,"position":4},"title":"NYC&#8217;s best lunchtime pizza special: Motorino&#8217;s prix fixe pizza-and-salad meal","author":"Adam Kuban","date":"March 18, 2013","format":false,"excerpt":"Did you know you can get some of the best pizza in NYC (and therefore THE WORLD) for a mere twelve bucks? Oh, and it comes with a salad, too.","rel":"","context":"In &quot;Blah Blah Blog&quot;","block_context":{"text":"Blah Blah Blog","link":"https:\/\/margotspizza.com\/blog\/category\/blah-blah-blah\/"},"img":{"alt_text":"two pizzas from Motorino, NYC","src":"https:\/\/i0.wp.com\/www.margotspizza.com\/wp-content\/uploads\/2013\/05\/20130318-motorino-duo.jpg?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.margotspizza.com\/wp-content\/uploads\/2013\/05\/20130318-motorino-duo.jpg?resize=350%2C200 1x, https:\/\/i0.wp.com\/www.margotspizza.com\/wp-content\/uploads\/2013\/05\/20130318-motorino-duo.jpg?resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.margotspizza.com\/wp-content\/uploads\/2013\/05\/20130318-motorino-duo.jpg?resize=700%2C400 2x"},"classes":[]},{"id":3158,"url":"https:\/\/margotspizza.com\/blog\/2018\/12\/27\/i-feel-a-deep-connection-to-roll-n-roaster-and-its-whole-thing\/","url_meta":{"origin":2321,"position":5},"title":"I feel a deep connection to Roll-N-Roaster and its whole thing","author":"Adam Kuban","date":"December 27, 2018","format":false,"excerpt":"Roll-N-Roaster isn't pizza but nonetheless looms large as an influence on me\u2014and any eventual Margot's Pizza.","rel":"","context":"In &quot;Blah Blah Blog&quot;","block_context":{"text":"Blah Blah Blog","link":"https:\/\/margotspizza.com\/blog\/category\/blah-blah-blah\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2019\/05\/rnr-roll-n-roaster.jpg?fit=960%2C1200&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2019\/05\/rnr-roll-n-roaster.jpg?fit=960%2C1200&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2019\/05\/rnr-roll-n-roaster.jpg?fit=960%2C1200&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2019\/05\/rnr-roll-n-roaster.jpg?fit=960%2C1200&ssl=1&resize=700%2C400 2x"},"classes":[]}],"jetpack_sharing_enabled":false,"_links":{"self":[{"href":"https:\/\/margotspizza.com\/blog\/wp-json\/wp\/v2\/posts\/2321","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/margotspizza.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/margotspizza.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/margotspizza.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/margotspizza.com\/blog\/wp-json\/wp\/v2\/comments?post=2321"}],"version-history":[{"count":1,"href":"https:\/\/margotspizza.com\/blog\/wp-json\/wp\/v2\/posts\/2321\/revisions"}],"predecessor-version":[{"id":2734,"href":"https:\/\/margotspizza.com\/blog\/wp-json\/wp\/v2\/posts\/2321\/revisions\/2734"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/margotspizza.com\/blog\/wp-json\/wp\/v2\/media\/2660"}],"wp:attachment":[{"href":"https:\/\/margotspizza.com\/blog\/wp-json\/wp\/v2\/media?parent=2321"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/margotspizza.com\/blog\/wp-json\/wp\/v2\/categories?post=2321"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/margotspizza.com\/blog\/wp-json\/wp\/v2\/tags?post=2321"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}