Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "ad07b0db7f8243c9b15813b2d07315dc",
    "updated": "2025-04-25T14:35:29.730Z",
    "title": "Perfect pizza",
    "subtitle": "Makes one 13-inch (33 cm) pizza or two 9-inch (23 cm) pizzas",
    "description": "Instead of ordering pizza on a Friday night, try making this crust at home. It’s a thin crust ideal for holding your favorite toppings, whether you prefer meat or vegetables. Create one large pizza to share with the family or prepare two small pizzas—enjoy one for dinner and save the other crust for later.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "(about 2½ cups) pizza flour blend",
          "xanthan gum",
          "quick-rising yeast",
          "organic cane sugar",
          "salt",
          "ground black pepper",
          "flaxseed meal",
          "chopped fresh basil or parsley, optional",
          "light olive oil, plus more for coating pans",
          "(120 ml) plus 3 tablespoons warm water",
          "cornmeal or additional flour for dusting"
        ]
      },
      {
        "section": "For the Pesto Vegetable Pizza Topping",
        "ingredients": [
          "(120 ml) pesto",
          "onion, peeled and sliced",
          "green bell pepper, seeded and sliced",
          "(28 to 56 g) daiya mozzarella style shreds, optional",
          "(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. In a medium bowl, mix the flour blend, xanthan gum, yeast, sugar, salt, pepper, flaxseed meal, and basil or parsley (if using).",
      "3. In a separate large bowl, blend the oil and ½ cup plus 1 tablespoon (135 ml) of water with a mixer on medium speed for 30 seconds.",
      "4. Add the dry ingredients to the large mixing bowl and mix on low to combine. Beat on medium-high for 2 minutes. If necessary, add up to 2 tablespoons of water, one tablespoon at a time, until the dough pulls away from the sides of the bowl.",
      "5. Sprinkle 1 tablespoon of cornmeal or flour in the center of the pizza pan. Transfer the dough from the bowl to the cornmeal or flour. Dust the top and sides of the dough with the remaining cornmeal or flour. Use a pastry roller to spread the dough evenly to the edges of the pan, working from the center outwards.",
      "6. Let it proof for 25 minutes in a warm, humid environment.",
      "7. Preheat the oven to 375°F (190°C). Allow the crust to rise for an additional 5 to 10 minutes while the oven heats and you prepare the toppings.",
      "8. If you are preparing pizza crust to freeze for later, check the freezing instructions. If making Pesto Vegetable Pizza, proceed to step 9. Otherwise, add your toppings and bake for 16 to 18 minutes, or until the toppings are cooked.",
      "9. Spread the pesto evenly on top of the pizza crust, ensuring to leave a ¾ inch (19 mm) border at the edges.",
      "10. Arrange the onions and peppers on top of the pesto. Add the Mozzarella Style Shreds if desired.",
      "11. Bake at 375°F (190°C) for 16 to 18 minutes, or until the edges of the crust are lightly browned and the toppings are bubbly. Add arugula as a topping after baking."
    ],
    "notes_ingredients": "Pizza Flour Blend: (292 grams, about 2½ cups) consists of 72 grams (about ½ cup plus 1 tablespoon) brown rice flour, 68 grams (about ½ cup plus 1 tablespoon) millet flour, 44 grams (about ½ cup plus 2 tablespoons) sweet rice flour, 60 grams (about ¼ cup plus 2 tablespoons) potato starch, and 48 grams (about ¼ cup plus 2 tablespoons) tapioca starch. Measure the flours by weight in a large mixing bowl. Mix the flours thoroughly and store the blend in an airtight container in the refrigerator for up to 6 months.",
    "notes_instructions": "TO FREEZE: Partially bake the crust (without toppings) for 10 to 11 minutes at 375°F (190°C). Once cooled, freeze in an airtight bag for up to 6 months. To use, thaw the crust at room temperature, add toppings, and bake at 350°F (180°C) for 10 to 12 minutes, or until the toppings are fully cooked."
  }
]