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פיצה מרגריטה עם בזיליקום

פיצה מרגריטה עם בזיליקום
נרשם על ידי @hokkaido | 0 משתמשים אהבו את המזון הזה | 0 משתמשים שמרו את המזון הזה

ערכים תזונתיים

למנה של 520 גרם

% מהצריכה היומית מבוסס על תזונה של 2000 קק"ל

קלוריות 1310 kcal
66% DV
סך השומן 55.0g
85% DV
שומן חד בלתי רווי27.5g
שומן רב בלתי רווי5.5g
שומן רווי20.0g
שומן טראנס0.7g
סך הפחמימות 151.0g
50% DV
סיבים תזונתיים9.0g
עמילן134.0g
סוכרים8.0g
חלבון 49.0g
98% DV
חלבון מן החי30.0g
חלבון מן הצומח19.0g

אודות

A thin-crust Margherita-style pizza with tomato sauce, mozzarella, basil, and olive oil. It is high in carbohydrates and moderate-to-high in fat, with a solid amount of dairy-based protein.

רכיבים

ויטמינים ומינרלים

ויטמינים

רכיב תזונתיכמות% מהצריכה היומיתזמן מחצית חיים
ביוטין (ויטמין B7)9.5mcg32%
כולין46.0mg8%
פולאט (ויטמין B9)148.0mcg37%
ניאצין (ויטמין B3)7.4mg46%
חומצה פנטותנית (ויטמין B5)1.9mg38%
ריבופלבין (ויטמין B2)0.6mg48%
תיאמין (ויטמין B1)0.8mg65%
ויטמין A310.0mcg34%
ויטמין B121.5mcg63%
ויטמין B60.2mg14%
ויטמין C10.5mg12%
ויטמין D0.6mcg3%
ויטמין E2.1mg14%
ויטמין K58.0mcg48%

מינרלים

רכיב תזונתיכמות% מהצריכה היומיתזמן מחצית חיים
סידן760.0mg76%
נחושת260.0mcg29%
ברזל6.8mg38%
מגנזיום82.0mg20%
זרחן690.0mg99%
אשלגן760.0mg16%
סלניום56.0mcg102%
נתרן2120.0mg92%
אבץ4.6mg42%

Pizza Margherita with Basil

Headnote


Pizza Margherita is an exercise in restraint: flour, tomato, mozzarella, basil, and heat brought into precise balance. Its success depends on a dough with strength and lightness, a sauce with clarity, and a finish that preserves the freshness of the basil. When made correctly, it is neither heavy nor ornate, but exact.

Recipe essentials


  • Dish category: Pizza

  • Cuisine or origin: Italian

  • Course type: Main course

  • Yield: 1 pizza

  • Serving size: 520 g

  • Prep time: 25 minutes

  • Cook time: 10 to 12 minutes

  • Total time: 2 hours 20 minutes

  • Difficulty: Intermediate


    • Equipment


  • Mixing bowl

  • Bench scraper

  • Kitchen scale

  • 30 cm pizza tray or pizza stone

  • Oven

  • Rolling pin

  • Small spoon


    • Ingredients



    Dough


  • Wheat flour, 300 g

  • Water, 180 g

  • Yeast, 3 g

  • Salt, 6 g

  • Olive oil, 10 g


    • Topping


  • Tomato sauce, 80 g

  • Mozzarella cheese, 100 g, torn into small pieces

  • Basil, 5 g, leaves only

  • Olive oil, 5 g


    • Method


  • 1. In a mixing bowl, combine the wheat flour, yeast, and salt. Add the water and olive oil, then mix until a rough dough forms. Knead for 8 to 10 minutes until smooth, elastic, and no longer sticky at the surface.

  • 2. Cover the dough and rest it at room temperature for about 90 minutes, until visibly expanded and supple. It should hold a soft indentation when pressed.

  • 3. Heat the oven to 250°C. Place a pizza stone or tray inside to preheat for at least 30 minutes so the base will set quickly and evenly.

  • 4. On a lightly floured surface, press and stretch the dough into a 30 cm round. Keep the rim slightly thicker than the center. Transfer to a sheet of parchment or a floured tray.

  • 5. Spread the tomato sauce evenly over the dough, leaving a narrow border clean. Distribute the mozzarella over the sauce in an even layer, without compressing it.

  • 6. Bake for 10 to 12 minutes, until the crust is well risen, the base is golden, and the cheese is melted with light browning in places. The edge should be crisp outside and tender within.

  • 7. Remove the pizza from the oven, finish with the basil leaves, and drizzle with the remaining olive oil. Let it stand for 1 minute before cutting so the surface settles.


    • Plating and serving


    Serve the pizza whole or cut into even slices on a warm board or plate. The crust should frame the topping cleanly, with the basil left bright and visible against the molten cheese.

    Professional notes


  • A properly preheated baking surface is essential for a dry, crisp base.

  • Add the basil only after baking; heat will dull its fragrance and color.

  • The dough should remain extensible, never tight or overworked, so the rim can rise cleanly.
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