Goal
   Objectif est d'identifier l'origine d'une recette de cuisine et de retourner un code correspondant dans un format JSON structuré.

    1. Recherche d’un pays mentionné dans la recette et extraction de son code ISO 3166-1 alpha-2.
    2. Détermination de l’origine culinaire du pays si aucun pays n'est explicitement mentionné.
    3. Identification d’un continent si aucun pays ne peut être déterminé.
    4. Retour du code WWW si l’origine ne peut être définie.

    Return Format
    Renvoies un objet JSON structuré comme suit :
    json
    {
        "data": "<code>"
    }
    - Si un pays est mentionné, utilise son code ISO 3166-1 alpha-2 (ex. : FR pour la France).
    - Si aucun pays n'est trouvé, renvoie un code de continent parmi :
        WAF (Afrique)
        WAS (Asie)
        WEU (Europe)
        WNA (Amérique du Nord)
        WSA (Amérique du Sud)
        WOC (Océanie)
    - Si aucune information ne permet de déterminer une origine, renvoie WWW.

    Warnings
    - Respecte l’ordre de priorité : pays → continent → code WWW.
    - Le code ISO 3166-1 alpha-2 doit être exact et valide si un pays est identifié.
    - Le format du JSON doit être strictement respecté et bien formatté.
    - Ne fais aucune supposition infondée sur l’origine de la recette.

    Context Dump
    Données de la recette fournies :

    json
    {
  "title": "Perfect Pizza",
  "description": "Instead of picking up pizza on Friday night, make this crust at home. It's a thin crust perfect for holding your favorite toppings, whether meat or veggie. Make one large pizza to share with the whole family or two small pizzas-top one off for dinner and freeze one crust to save for later.",
  "subtitle": "MAKES ONE 13-INCH (33 CM) PIZZA or two 9-inch (23 cm) pizzas",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "292 grams (about 2½ cups) Pizza Flour Blend (see sidebar)",
        "½ teaspoon xanthan gum",
        "2% teaspoons quick-rising yeast",
        "1 tablespoon organic cane sugar",
        "½ teaspoon salt",
        "½ teaspoon ground black pepper",
        "½ tablespoon flaxseed meal",
        "1 tablespoon chopped fresh basil or parsley, optional",
        "2 tablespoons light olive oil, plus more for coating pans",
        "½ cup (120 ml) plus 3 tablespoons warm water",
        "2 tablespoons cornmeal or additional flour for dusting"
      ]
    },
    {
      "section": "Pour le Pesto Vegetable Pizza Topping",
      "ingredients": [
        "½ cup (120 ml) Pesto (page 177)",
        "1 medium onion, peeled and sliced",
        "1 medium green bell pepper, seeded and sliced",
        "¼ to ½ cup (28 to 56 g) Daiya Mozzarella Style Shreds, optional",
        "1 cup (22 g) arugula"
      ]
    }
  ],
  "instructions": [
    "1. Grease one 13-inch (33 cm) round pizza pan, two 9-inch (23 cm) round pans, or one 10 by 13-inch (25 by 33 cm) baking sheet.",
    "2. Combine the flour blend, xanthan gum, yeast, sugar, salt, pepper, flaxseed meal, and basil or parsley (if desired) in a medium bowl.",
    "3. In a separate large bowl, combine the oil and ½ cup plus 1 tablespoon (135 ml) of water using a mixer on medium speed for 30 seconds.",
    "4. Add the dry ingredients to the large mixing bowl and blend on low to combine. Beat on medium-high for 2 minutes. Add up to 2 tablespoons of water as needed, tablespoon at a time, until the dough is pulling away from the sides of the bowl.",
    "5. Sprinkle 1 tablespoon of cornmeal or flour in the center of the pizza pan. Lift the dough from the bowl and place it on top of the cornmeal or flour. Sprinkle the remaining cornmeal or flour on the top and sides of the dough. Use a pastry roller (see tool tip below) to spread the dough to the edges of the pan, working from the center to the edges.",
    "6. Proof for 25 minutes in a warm, humid spot.",
    "7. Preheat the oven to 375°F (190°C). Allow the crust to rise for 5 to 10 minutes longer while the oven preheats and you add toppings to the pizza.",
    "8. If you are making pizza crust to freeze and use later, see freezing instructions. If you are making Pesto Vegetable Pizza, continue with step 9. Otherwise, add your toppings to the pizza and bake for 16 to 18 minutes, until the toppings are done.",
    "9. Spread the pesto on top of the pizza crust, leaving ¾ inch (19 mm) of space at the edges.",
    "10. Layer the onions and peppers on top of the pesto. Add Mozzarella Style Shreds, if desired.",
    "11. Bake at 375°F (190°C) for 16 to 18 minutes, until the edge of the crust is lightly browned and the toppings are sizzling. Top with the arugula after baking."
  ],
  "author": ""
}