{"id":2086,"date":"2012-08-07T09:39:07","date_gmt":"2012-08-07T14:39:07","guid":{"rendered":"http:\/\/foodiecuisine.com\/wordpress\/?p=2086"},"modified":"2012-08-07T11:40:31","modified_gmt":"2012-08-07T16:40:31","slug":"sponsored-video-for-pillsbury-artisan-pizza-at-home","status":"publish","type":"post","link":"http:\/\/foodiecuisine.com\/wordpress\/italian-cuisine\/sponsored-video-for-pillsbury-artisan-pizza-at-home\/","title":{"rendered":"Sponsored Video for Pillsbury Artisan Pizza at Home"},"content":{"rendered":"<h4>By Todd Barron @ FoodieCuisine.com<\/h4>\n<p>I do not normally write sponsored posts but really enjoy Pillsbury\u2019s homemade pizza crust and am excited to talk about their new Artisan Pizza Crust. \u00a0The crust has a total of 16 grams of Whole Grain in it and tastes great as well.<\/p>\n<p><center><script type=\"text\/javascript\" src=\"http:\/\/video.unrulymedia.com\/wildfire_96059652.js\"><\/script><\/center><\/p>\n<p>I made a BBQ pizza over the weekend and used a Mexican style blend of cheddar, provolone, and Mexican white cheese. \u00a0I also added spice to the crust by dusting it with my\u00a0<a href=\"http:\/\/foodiecuisine.com\/wordpress\/rock-city-smokehouse\/\">Rock City Smokehouse<\/a> Dry Rub (#1).<\/p>\n<p>To get started you roll the crust out into a cookie sheet. \u00a0The instructions say to only use a non-stick cooking sheet, but I use cooking spray to keep the crust from sticking. \u00a0I dusted it with my BBQ rub and then baked it on 400 F for 8 minutes.<\/p>\n<div id=\"attachment_2088\" style=\"width: 310px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2012\/08\/bbq_pizza_spiced.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-2088\" class=\"size-medium wp-image-2088\" title=\"bbq_pizza_spiced\" src=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2012\/08\/bbq_pizza_spiced-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2012\/08\/bbq_pizza_spiced-300x225.jpg 300w, http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2012\/08\/bbq_pizza_spiced-1024x768.jpg 1024w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-2088\" class=\"wp-caption-text\">Pre-baked and spiced with dry rub<\/p><\/div>\n<p>Once the crust has baked for 8 minutes, it is time to sauce it. \u00a0I sauce it with\u00a0my brand of <a href=\"http:\/\/foodiecuisine.com\/wordpress\/rock-city-smokehouse\/\">Rock City Smokehouse<\/a> BBQ sauce and then top with the cheese. \u00a0Once the cheese topping is in place, its time to add the\u00a0Rock City Smokehouse\u00a0Pulled Pork BBQ. \u00a0The BBQ is pre-smoked and ready to eat so all I do is sprinkle it over the top.<\/p>\n<div id=\"attachment_2090\" style=\"width: 624px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2012\/08\/Artisan_Pizza_Crust_BBQ.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-2090\" class=\" wp-image-2090 \" title=\"Artisan_Pizza_Crust_BBQ\" src=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2012\/08\/Artisan_Pizza_Crust_BBQ-1024x840.jpg\" alt=\"\" width=\"614\" height=\"504\" srcset=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2012\/08\/Artisan_Pizza_Crust_BBQ-1024x840.jpg 1024w, http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2012\/08\/Artisan_Pizza_Crust_BBQ-300x246.jpg 300w\" sizes=\"auto, (max-width: 614px) 100vw, 614px\" \/><\/a><p id=\"caption-attachment-2090\" class=\"wp-caption-text\">The Final Product, Yummy!<\/p><\/div>\n<p>I cook the pizza on 425 F using the Convection mode of my oven and after 10 minutes it looks and tastes great. \u00a0The BBQ is spicy and goes very well with the BBQ sauce. \u00a0The Artisan Pizza Crust really makes the whole dish as it provides enough structure to support the cheese, sauce, and BBQ. \u00a0I am quite pleased with it and plan to use the Artisan style crust for my future homemade pizzas. \u00a0Give it a try!<\/p>\n<p><em>Disclaimer: This post has been sponsored by Pillsbury but all thoughts and opinions are solely those of the author.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>By Todd Barron @ FoodieCuisine.com I do not normally write sponsored posts but really enjoy Pillsbury\u2019s homemade pizza crust and am excited to talk about their new Artisan Pizza Crust. \u00a0The crust has a total of 16 grams of Whole Grain in it and tastes great as well. I made a BBQ pizza over the [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"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":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[327,4,205],"tags":[654,655,460,656,45],"class_list":["post-2086","post","type-post","status-publish","format-standard","hentry","category-american-cuisine","category-italian-cuisine","category-reviews","tag-artisan","tag-crust","tag-homemade","tag-pillsbury","tag-pizza"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/2086","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/comments?post=2086"}],"version-history":[{"count":10,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/2086\/revisions"}],"predecessor-version":[{"id":2103,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/2086\/revisions\/2103"}],"wp:attachment":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/media?parent=2086"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/categories?post=2086"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/tags?post=2086"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}