{"id":1408,"date":"2020-04-26T17:04:27","date_gmt":"2020-04-26T17:04:27","guid":{"rendered":"http:\/\/www.susanvegan.de\/?p=1408"},"modified":"2020-04-26T17:04:27","modified_gmt":"2020-04-26T17:04:27","slug":"fladenbrot-mit-pesto-und-gebackenen-kirschtomaten","status":"publish","type":"post","link":"https:\/\/www.susanvegan.de\/?p=1408","title":{"rendered":"Fladenbrot mit Pesto und gebackenen Kirschtomaten"},"content":{"rendered":"\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"960\" height=\"539\" src=\"http:\/\/www.susanvegan.de\/wp-content\/uploads\/2020\/04\/20200426_181051-960x539.jpg\" alt=\"\" class=\"wp-image-1409\" srcset=\"https:\/\/www.susanvegan.de\/wp-content\/uploads\/2020\/04\/20200426_181051-960x539.jpg 960w, https:\/\/www.susanvegan.de\/wp-content\/uploads\/2020\/04\/20200426_181051-595x334.jpg 595w, https:\/\/www.susanvegan.de\/wp-content\/uploads\/2020\/04\/20200426_181051-768x431.jpg 768w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/figure>\n\n\n\n<p>150g Dinkelmehl<\/p>\n\n\n\n<p>1\/4 TL Salz<\/p>\n\n\n\n<p>2 EL Oliven\u00f6l<\/p>\n\n\n\n<p>100 ml lauwarmes Wasser<\/p>\n\n\n\n<p>750 g Kirschtomaten<\/p>\n\n\n\n<p>Pesto ( am besten selbstgemacht)<\/p>\n\n\n\n<p>Die Tomaten mit etwas Oliven\u00f6l und Salz vermengen und bei 180 Grad Umluft ca. 25- 30 Minuten backen.<\/p>\n\n\n\n<p>Aus Mehl, Salz, Oliven\u00f6l und Wasser den Teig herstellen und so lange kneten bis er elastisch ist. Den Teig halbieren und einen Teil pfannengro\u00df ausrollen. In einer hei\u00dfen Pfanne von beiden Seiten leicht anbr\u00e4unen. Mit der anderen H\u00e4lfte des Teiges ebenso verfahren. <\/p>\n\n\n\n<p>Die Fladen mit Pesto bestreichen und mit den Ofentomaten und frischem Basilikum belegen. K\u00f6stlich!<\/p>\n","protected":false},"excerpt":{"rendered":"<div class=\"entry-summary\">\n150g Dinkelmehl 1\/4 TL Salz 2 EL Oliven\u00f6l 100 ml lauwarmes Wasser&hellip;\n<\/div>\n<div class=\"link-more\"><a href=\"https:\/\/www.susanvegan.de\/?p=1408\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &ldquo;Fladenbrot mit Pesto und gebackenen Kirschtomaten&rdquo;<\/span>&hellip;<\/a><\/div>\n","protected":false},"author":1,"featured_media":1409,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1408","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hauptgerichte","entry"],"_links":{"self":[{"href":"https:\/\/www.susanvegan.de\/index.php?rest_route=\/wp\/v2\/posts\/1408","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.susanvegan.de\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.susanvegan.de\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.susanvegan.de\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.susanvegan.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1408"}],"version-history":[{"count":1,"href":"https:\/\/www.susanvegan.de\/index.php?rest_route=\/wp\/v2\/posts\/1408\/revisions"}],"predecessor-version":[{"id":1410,"href":"https:\/\/www.susanvegan.de\/index.php?rest_route=\/wp\/v2\/posts\/1408\/revisions\/1410"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.susanvegan.de\/index.php?rest_route=\/wp\/v2\/media\/1409"}],"wp:attachment":[{"href":"https:\/\/www.susanvegan.de\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1408"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.susanvegan.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1408"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.susanvegan.de\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1408"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}