{"id":149321,"date":"2025-05-29T19:00:07","date_gmt":"2025-05-29T19:00:07","guid":{"rendered":"https:\/\/pizzatoday.com\/?post_type=recipes&#038;p=149321"},"modified":"2025-09-10T15:01:02","modified_gmt":"2025-09-10T15:01:02","slug":"on-deck-reinventing-the-cheese-pizza","status":"publish","type":"recipes","link":"https:\/\/pizzatoday.com\/recipes\/on-deck-reinventing-the-cheese-pizza\/149321\/","title":{"rendered":"On Deck: Reinventing the Cheese Pizza"},"content":{"rendered":"<p class=\"p1\">Back at it after another amazing Pizza Expo in Las Vegas. It was so great to see my whole pizza family! Along with seeing a lot of familiar faces and meeting some new ones, I had the honor to meet Franco Pepe. He was gracious enough to stop for a minute and take a picture with me.<span class=\"Apple-converted-space\">\u00a0 <\/span>As I always say, I try to hang around really talented people and hope some rubs off on me.<span class=\"Apple-converted-space\">\u00a0 <\/span>After meeting him, I \u2013 like most of you \u2013 watched his Chef\u2019s Table episode again, and was blown away <span class=\"s1\"><i>again<\/i><\/span> by his restraint, dedication, production and overall being. Think about what he did with his margherita sbagliata. Try \u2026 No, I am actually daring you to \u201creinvent\u201d a cheese pizza. Try to update it, make it your own.<span class=\"Apple-converted-space\">\u00a0 <\/span>This is my version. Simple, delicious, and I cannot wait to share it with you.<\/p>\n<p><b>Chris Decker\u00a0<\/b>is Founding Pizzaiolo &amp; Partner at\u00a0<a href=\"https:\/\/www.trulypizza.com\/\" target=\"_blank\" rel=\"noopener\" data-feathr-click-track=\"true\" data-feathr-link-aids=\"563b839d161d7292b01e2bd6\">Truly Pizza<\/a>, in Dana Point, California.\u00a0<a href=\"https:\/\/www.instagram.com\/everythingbutanchovies\/\" target=\"_blank\" rel=\"noopener\" data-feathr-click-track=\"true\" data-feathr-link-aids=\"563b839d161d7292b01e2bd6\">@everythingbutanchovies<\/a>\u00a0on Instagram.<\/p>\n<h4 class=\"p1\">For the tomato sauce:<\/h4>\n<div class=\"easyrecipe\" data-rating=\"0\">\n<div class=\"item ERName\">On Deck: Reinventing the Cheese Pizza TOMATO SAUCE<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Pizza Today<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">1 pound of cherry or heirloom tomatoes cut into 1-inch pieces<\/li>\n<li class=\"ingredient\">2 cloves fresh garlic<\/li>\n<li class=\"ingredient\">Squeeze of olive oil<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Add ingredients to a baking sheet and bake at 450 F for 15-20 minutes. Let cool.<\/li>\n<li class=\"instruction\">Add roasted tomato and garlic cloves to a bowl and, using an immersion blender, blend to make a smooth sauce.<\/li>\n<li class=\"instruction\">Taste, add salt and pepper to your liking and set aside.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<h4 class=\"p1\">For the burrata cream:<\/h4>\n<div class=\"easyrecipe\" data-rating=\"0\">\n<div class=\"item ERName\">On Deck: Reinventing the Cheese Pizza BURRATA CREAM<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Pizza Today<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">1 3-4-ounce ball of burrata<\/li>\n<li class=\"ingredient\">3-4 ounces of heavy cream<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Add to a bowl and, using an immersion blender, blend 1-2 minutes until smooth.<\/li>\n<li class=\"instruction\">Set aside.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<h4 class=\"p1\">For the fried basil:<\/h4>\n<div class=\"easyrecipe\" data-rating=\"0\">\n<div class=\"item ERName\">On Deck: Reinventing the Cheese Pizza FRIED BASIL<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Pizza Today<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">8-9 fresh whole basil leaves<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Heat oil in a sauce pan on medium-high heat until it reaches 300-350 F.<\/li>\n<li class=\"instruction\">Carefully add your basil to the oil. It will pop, so pay attention.<\/li>\n<li class=\"instruction\">After 5 seconds, use tongs to flip the basil leaves over and continue cooking for 5 seconds.<\/li>\n<li class=\"instruction\">Using tongs, remove basil from oil and set on a paper towel to cool. Sprinkle a pinch of sea salt over basil.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<h4 class=\"p1\">For the pizza:<\/h4>\n<div class=\"easyrecipe\" data-rating=\"0\">\n<div class=\"item ERName\">On Deck: Reinventing the Cheese Pizza<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Pizza<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Pizza Today<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">1 10-12-ounce dough ball<\/li>\n<li class=\"ingredient\">4 ounces roasted fresh tomato sauce (Recipe above)<\/li>\n<li class=\"ingredient\">2 ounces smoked mozzarella<\/li>\n<li class=\"ingredient\">1 ounce burrata cream cheese (Recipe above)<\/li>\n<li class=\"ingredient\">2 ounces whole milk mozzarella<\/li>\n<li class=\"ingredient\">Fried basil (Recipe above)<\/li>\n<li class=\"ingredient\">1 ounce fresh mozzarella<\/li>\n<li class=\"ingredient\">Olive oil<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Stretch dough ball to desired size and top with smoked mozzarella, whole milk mozzarella and fresh mozzarella.<\/li>\n<li class=\"instruction\">Slide pizza into a 550 F oven for 8-10 minutes or desired doneness.<\/li>\n<li class=\"instruction\">When pizza is finished cooking, let cool on a cooling rack while you fill piping bags with sauce and burrata cream.<\/li>\n<li class=\"instruction\">Cut tips of piping bags and carefully apply sauce in stripes over pizza.<\/li>\n<li class=\"instruction\">Drizzle burrata cream and top with fried basil.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<blockquote><p><strong><a href=\"https:\/\/pizzatoday.com\/recipes\/pizzas\/\" target=\"_blank\" rel=\"noopener\" data-feathr-click-track=\"true\" data-feathr-link-aids=\"563b839d161d7292b01e2bd6\">Check out more pizza recipes.<\/a><\/strong><\/p><\/blockquote>\n<p>&nbsp;<\/p>\n","protected":false},"author":13,"featured_media":149292,"template":"","categories":[3274],"tags":[3124,3123,2449,3125,2547],"topic":[3249],"class_list":["post-149321","recipes","type-recipes","status-publish","has-post-thumbnail","hentry","category-recipe","tag-burrata-cream","tag-cheese-pizza-recipe","tag-chris-decker","tag-fried-basil","tag-on-deck","topic-pizzas"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v25.7.1 (Yoast SEO v25.7) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>On Deck: Reinventing the Cheese Pizza - Pizza Today<\/title>\n<meta name=\"description\" content=\"What&#039;s the secret to a good cheese pizza? Chris Decker shares a incredible cheese pizza recipe that deviates from the classic pie.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pizzatoday.com\/recipes\/on-deck-reinventing-the-cheese-pizza\/149321\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"On Deck: Reinventing the Cheese Pizza\" \/>\n<meta property=\"og:description\" content=\"What&#039;s the secret to a good cheese pizza? Chris Decker shares a incredible cheese pizza recipe that deviates from the classic pie.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/pizzatoday.com\/recipes\/on-deck-reinventing-the-cheese-pizza\/149321\/\" \/>\n<meta property=\"og:site_name\" content=\"Pizza Today\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/PizzaToday\" \/>\n<meta property=\"article:modified_time\" content=\"2025-09-10T15:01:02+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/pizzatoday.com\/wp-content\/uploads\/2025\/05\/June_WebImgs_-11-On-Deck.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"900\" \/>\n\t<meta property=\"og:image:height\" content=\"600\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:site\" content=\"@PizzaToday\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/pizzatoday.com\/recipes\/on-deck-reinventing-the-cheese-pizza\/149321\/\",\"url\":\"https:\/\/pizzatoday.com\/recipes\/on-deck-reinventing-the-cheese-pizza\/149321\/\",\"name\":\"On Deck: Reinventing the Cheese Pizza - Pizza Today\",\"isPartOf\":{\"@id\":\"https:\/\/pizzatoday.com\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/pizzatoday.com\/recipes\/on-deck-reinventing-the-cheese-pizza\/149321\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/pizzatoday.com\/recipes\/on-deck-reinventing-the-cheese-pizza\/149321\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/pizzatoday.com\/wp-content\/uploads\/2025\/05\/June_WebImgs_-11-On-Deck.jpeg\",\"datePublished\":\"2025-05-29T19:00:07+00:00\",\"dateModified\":\"2025-09-10T15:01:02+00:00\",\"description\":\"What's the secret to a good cheese pizza? Chris Decker shares a incredible cheese pizza recipe that deviates from the classic pie.\",\"breadcrumb\":{\"@id\":\"https:\/\/pizzatoday.com\/recipes\/on-deck-reinventing-the-cheese-pizza\/149321\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/pizzatoday.com\/recipes\/on-deck-reinventing-the-cheese-pizza\/149321\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/pizzatoday.com\/recipes\/on-deck-reinventing-the-cheese-pizza\/149321\/#primaryimage\",\"url\":\"https:\/\/pizzatoday.com\/wp-content\/uploads\/2025\/05\/June_WebImgs_-11-On-Deck.jpeg\",\"contentUrl\":\"https:\/\/pizzatoday.com\/wp-content\/uploads\/2025\/05\/June_WebImgs_-11-On-Deck.jpeg\",\"width\":900,\"height\":600,\"caption\":\"Photo by Chris Decker.\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/pizzatoday.com\/recipes\/on-deck-reinventing-the-cheese-pizza\/149321\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/pizzatoday.com\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Recipes\",\"item\":\"https:\/\/pizzatoday.com\/recipes\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"On Deck: Reinventing the Cheese Pizza\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/pizzatoday.com\/#website\",\"url\":\"https:\/\/pizzatoday.com\/\",\"name\":\"Pizza Today\",\"description\":\"30 Years of Providing Business Solutions &amp; Opportunities for Today&#039;s Pizzeria Operators\",\"publisher\":{\"@id\":\"https:\/\/pizzatoday.com\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/pizzatoday.com\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/pizzatoday.com\/#organization\",\"name\":\"Pizza Today\",\"url\":\"https:\/\/pizzatoday.com\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/pizzatoday.com\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/pizzatoday.com\/wp-content\/uploads\/2022\/04\/Pizza_Today_Logo.svg\",\"contentUrl\":\"https:\/\/pizzatoday.com\/wp-content\/uploads\/2022\/04\/Pizza_Today_Logo.svg\",\"width\":1024,\"height\":1024,\"caption\":\"Pizza Today\"},\"image\":{\"@id\":\"https:\/\/pizzatoday.com\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.facebook.com\/PizzaToday\",\"https:\/\/x.com\/PizzaToday\",\"https:\/\/www.instagram.com\/pizzatoday\/\",\"https:\/\/www.linkedin.com\/company\/pizzatoday\/\",\"https:\/\/www.youtube.com\/user\/PizzaTodayMagazine\"]}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"On Deck: Reinventing the Cheese Pizza - Pizza Today","description":"What's the secret to a good cheese pizza? Chris Decker shares a incredible cheese pizza recipe that deviates from the classic pie.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/pizzatoday.com\/recipes\/on-deck-reinventing-the-cheese-pizza\/149321\/","og_locale":"en_US","og_type":"article","og_title":"On Deck: Reinventing the Cheese Pizza","og_description":"What's the secret to a good cheese pizza? Chris Decker shares a incredible cheese pizza recipe that deviates from the classic pie.","og_url":"https:\/\/pizzatoday.com\/recipes\/on-deck-reinventing-the-cheese-pizza\/149321\/","og_site_name":"Pizza Today","article_publisher":"https:\/\/www.facebook.com\/PizzaToday","article_modified_time":"2025-09-10T15:01:02+00:00","og_image":[{"width":900,"height":600,"url":"https:\/\/pizzatoday.com\/wp-content\/uploads\/2025\/05\/June_WebImgs_-11-On-Deck.jpeg","type":"image\/jpeg"}],"twitter_card":"summary_large_image","twitter_site":"@PizzaToday","twitter_misc":{"Est. reading time":"3 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/pizzatoday.com\/recipes\/on-deck-reinventing-the-cheese-pizza\/149321\/","url":"https:\/\/pizzatoday.com\/recipes\/on-deck-reinventing-the-cheese-pizza\/149321\/","name":"On Deck: Reinventing the Cheese Pizza - Pizza Today","isPartOf":{"@id":"https:\/\/pizzatoday.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/pizzatoday.com\/recipes\/on-deck-reinventing-the-cheese-pizza\/149321\/#primaryimage"},"image":{"@id":"https:\/\/pizzatoday.com\/recipes\/on-deck-reinventing-the-cheese-pizza\/149321\/#primaryimage"},"thumbnailUrl":"https:\/\/pizzatoday.com\/wp-content\/uploads\/2025\/05\/June_WebImgs_-11-On-Deck.jpeg","datePublished":"2025-05-29T19:00:07+00:00","dateModified":"2025-09-10T15:01:02+00:00","description":"What's the secret to a good cheese pizza? Chris Decker shares a incredible cheese pizza recipe that deviates from the classic pie.","breadcrumb":{"@id":"https:\/\/pizzatoday.com\/recipes\/on-deck-reinventing-the-cheese-pizza\/149321\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/pizzatoday.com\/recipes\/on-deck-reinventing-the-cheese-pizza\/149321\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/pizzatoday.com\/recipes\/on-deck-reinventing-the-cheese-pizza\/149321\/#primaryimage","url":"https:\/\/pizzatoday.com\/wp-content\/uploads\/2025\/05\/June_WebImgs_-11-On-Deck.jpeg","contentUrl":"https:\/\/pizzatoday.com\/wp-content\/uploads\/2025\/05\/June_WebImgs_-11-On-Deck.jpeg","width":900,"height":600,"caption":"Photo by Chris Decker."},{"@type":"BreadcrumbList","@id":"https:\/\/pizzatoday.com\/recipes\/on-deck-reinventing-the-cheese-pizza\/149321\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/pizzatoday.com\/"},{"@type":"ListItem","position":2,"name":"Recipes","item":"https:\/\/pizzatoday.com\/recipes\/"},{"@type":"ListItem","position":3,"name":"On Deck: Reinventing the Cheese Pizza"}]},{"@type":"WebSite","@id":"https:\/\/pizzatoday.com\/#website","url":"https:\/\/pizzatoday.com\/","name":"Pizza Today","description":"30 Years of Providing Business Solutions &amp; Opportunities for Today&#039;s Pizzeria Operators","publisher":{"@id":"https:\/\/pizzatoday.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/pizzatoday.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/pizzatoday.com\/#organization","name":"Pizza Today","url":"https:\/\/pizzatoday.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/pizzatoday.com\/#\/schema\/logo\/image\/","url":"https:\/\/pizzatoday.com\/wp-content\/uploads\/2022\/04\/Pizza_Today_Logo.svg","contentUrl":"https:\/\/pizzatoday.com\/wp-content\/uploads\/2022\/04\/Pizza_Today_Logo.svg","width":1024,"height":1024,"caption":"Pizza Today"},"image":{"@id":"https:\/\/pizzatoday.com\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/PizzaToday","https:\/\/x.com\/PizzaToday","https:\/\/www.instagram.com\/pizzatoday\/","https:\/\/www.linkedin.com\/company\/pizzatoday\/","https:\/\/www.youtube.com\/user\/PizzaTodayMagazine"]}]}},"parsely":{"version":"1.1.0","canonical_url":"https:\/\/pizzatoday.com\/recipes\/on-deck-reinventing-the-cheese-pizza\/149321\/","smart_links":{"inbound":0,"outbound":0},"traffic_boost_suggestions_count":0,"meta":{"@context":"https:\/\/schema.org","@type":"NewsArticle","headline":"On Deck: Reinventing the Cheese Pizza","url":"http:\/\/pizzatoday.com\/recipes\/on-deck-reinventing-the-cheese-pizza\/149321\/","mainEntityOfPage":{"@type":"WebPage","@id":"http:\/\/pizzatoday.com\/recipes\/on-deck-reinventing-the-cheese-pizza\/149321\/"},"thumbnailUrl":"https:\/\/pizzatoday.com\/wp-content\/uploads\/2025\/05\/June_WebImgs_-11-On-Deck-150x150.jpeg","image":{"@type":"ImageObject","url":"https:\/\/pizzatoday.com\/wp-content\/uploads\/2025\/05\/June_WebImgs_-11-On-Deck.jpeg"},"articleSection":"Recipes","author":[{"@type":"Person","name":"Denise Greer"}],"creator":["Denise Greer"],"publisher":{"@type":"Organization","name":"Pizza Today","logo":"https:\/\/pizzatoday.com\/wp-content\/uploads\/2021\/10\/20x20_PT_icon.png"},"keywords":["burrata cream","cheese pizza recipe","chris decker","fried basil","on deck","recipes","pizzas","pizza"],"dateCreated":"2025-05-29T19:00:07Z","datePublished":"2025-05-29T19:00:07Z","dateModified":"2025-09-10T15:01:02Z"},"rendered":"<script type=\"application\/ld+json\" class=\"wp-parsely-metadata\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@type\":\"NewsArticle\",\"headline\":\"On Deck: Reinventing the Cheese Pizza\",\"url\":\"http:\\\/\\\/pizzatoday.com\\\/recipes\\\/on-deck-reinventing-the-cheese-pizza\\\/149321\\\/\",\"mainEntityOfPage\":{\"@type\":\"WebPage\",\"@id\":\"http:\\\/\\\/pizzatoday.com\\\/recipes\\\/on-deck-reinventing-the-cheese-pizza\\\/149321\\\/\"},\"thumbnailUrl\":\"https:\\\/\\\/pizzatoday.com\\\/wp-content\\\/uploads\\\/2025\\\/05\\\/June_WebImgs_-11-On-Deck-150x150.jpeg\",\"image\":{\"@type\":\"ImageObject\",\"url\":\"https:\\\/\\\/pizzatoday.com\\\/wp-content\\\/uploads\\\/2025\\\/05\\\/June_WebImgs_-11-On-Deck.jpeg\"},\"articleSection\":\"Recipes\",\"author\":[{\"@type\":\"Person\",\"name\":\"Denise Greer\"}],\"creator\":[\"Denise Greer\"],\"publisher\":{\"@type\":\"Organization\",\"name\":\"Pizza Today\",\"logo\":\"https:\\\/\\\/pizzatoday.com\\\/wp-content\\\/uploads\\\/2021\\\/10\\\/20x20_PT_icon.png\"},\"keywords\":[\"burrata cream\",\"cheese pizza recipe\",\"chris decker\",\"fried basil\",\"on deck\",\"recipes\",\"pizzas\",\"pizza\"],\"dateCreated\":\"2025-05-29T19:00:07Z\",\"datePublished\":\"2025-05-29T19:00:07Z\",\"dateModified\":\"2025-09-10T15:01:02Z\"}<\/script>","tracker_url":"https:\/\/cdn.parsely.com\/keys\/pizzatoday.com\/p.js"},"_links":{"self":[{"href":"https:\/\/pizzatoday.com\/wp-json\/wp\/v2\/recipes\/149321","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pizzatoday.com\/wp-json\/wp\/v2\/recipes"}],"about":[{"href":"https:\/\/pizzatoday.com\/wp-json\/wp\/v2\/types\/recipes"}],"author":[{"embeddable":true,"href":"https:\/\/pizzatoday.com\/wp-json\/wp\/v2\/users\/13"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pizzatoday.com\/wp-json\/wp\/v2\/media\/149292"}],"wp:attachment":[{"href":"https:\/\/pizzatoday.com\/wp-json\/wp\/v2\/media?parent=149321"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pizzatoday.com\/wp-json\/wp\/v2\/categories?post=149321"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pizzatoday.com\/wp-json\/wp\/v2\/tags?post=149321"},{"taxonomy":"topic","embeddable":true,"href":"https:\/\/pizzatoday.com\/wp-json\/wp\/v2\/topic?post=149321"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}