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玛格丽特披萨（时令配料）

玛格丽特披萨（时令配料）
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营养成分表

每份 420 克

% 每日参考值基于 2000 千卡饮食

卡路里 850 kcal
43% DV
总脂肪 34.0g
52% DV
单不饱和脂肪14.0g
多不饱和脂肪6.0g
饱和脂肪12.0g
反式脂肪0.5g
总碳水化合物 98.0g
33% DV
膳食纤维5.0g
淀粉80.0g
糖8.0g
蛋白质 34.0g
68% DV
动物蛋白18.0g
植物蛋白16.0g

关于

这是一款典型的意式披萨，采用小麦饼底，搭配番茄酱、奶酪和简单配料，口味经典，时令配料让层次更丰富。

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素8.0mcg27%
胆碱55.0mg10%
叶酸90.0mcg23%
烟酸7.0mg44%
泛酸1.8mg36%
维生素B20.5mg38%
维生素B10.6mg50%
维生素A220.0mcg24%
维生素B121.4mcg58%
维生素B60.4mg24%
维生素C10.0mg11%
维生素D1.2mcg6%
维生素E2.8mg19%
维生素K12.0mcg10%

矿物质

营养素含量DV%半衰期
钙520.0mg52%
铬8.0mcg23%
铜0.3mcg0%
碘25.0mcg17%
铁4.5mg25%
镁70.0mg17%
锰1.2mg52%
钼18.0mcg40%
磷420.0mg60%
钾650.0mg14%
硒35.0mcg64%
钠1200.0mg52%
锌4.2mg38%

配时令配料的玛格丽塔披萨

前言


这款披萨讲究克制：柔韧的面团、干净纯粹的番茄底、奶香十足的马苏里拉，以及适量收尾的橄榄油。配料只是点缀，而非负担，因此饼皮始终是核心，整体平衡也更精准。制作得当时，出炉后的披萨应当底部酥脆、边缘柔嫩，表面融化顺滑而不过分湿润。

食谱要点


  • 菜品类别： 披萨

  • 菜系或起源： 意大利

  • 餐次类型： 主菜

  • 成品量： 1 个披萨

  • 每份大小： 1 个披萨，约 420 g

  • 准备时间： 15 分钟

  • 烹饪时间： 10 至 12 分钟

  • 总时间： 25 至 27 分钟

  • 难度： 中等


    • 设备


  • 披萨石或厚重烤盘

  • 烤箱

  • 搅拌碗

  • 勺子或长柄勺

  • 烘焙纸，如有需要

  • 锅铲或披萨铲


    • 配料


    底胚


  • 披萨面团，220 g


    • 酱料与配料


  • 番茄酱，60 g

  • 马苏里拉奶酪，100 g，撕成小块或切片

  • 配料，25 g


    • 收尾


  • 橄榄油，15 g


    • 做法


  • 1. 将烤箱加热至 250°C。如果使用披萨石，在预热时一并放入烤箱，并至少加热 30 分钟，使其充分蓄热。烘烤前，烤箱必须完全预热到位。


  • 2. 在轻撒面粉的操作台上，将 220 g 披萨面团 拉伸成厚薄均匀的圆形，边缘保留略厚的一圈。底胚应当柔韧且有延展性，不应被拉破或压得过紧。


  • 3. 将面团转移到披萨铲、铺了烘焙纸的烤盘，或预热好的烘烤表面上。把 60 g 番茄酱 均匀抹在中央，边缘留出约 1 至 2 cm 的干净空边。


  • 4. 将 100 g 马苏里拉奶酪 均匀铺在酱料上，再克制地放上 25 g 配料，使表面保持平衡，不让面团负担过重。


  • 5. 将 15 g 橄榄油 以薄而均匀的方式淋在披萨表面作为收尾。


  • 6. 烘烤 10 至 12 分钟，直到饼皮充分鼓起、底部呈金黄色，马苏里拉完全融化并局部轻微上色。边缘底部应酥脆，内部则保持柔嫩。


  • 7. 取出披萨，切开前静置 1 分钟。这短暂的停放可让表面状态稳定，也让奶酪在切开时更利落。


    • 装盘与食用


    将披萨移到木板或温热的盘子上，立即食用，并切成均匀的片。最终成品应呈现清晰分明的边缘、带光泽的表面，以及分布均衡而不过量的配料。

    专业提示


  • 酱料层要保持薄；水分过多会让饼皮变软。

  • 马苏里拉要均匀使用，不要铺得过密，这样披萨烘烤后会更清爽分明，而不显厚重。

  • 烘烤得当的披萨应能轻松从底部铲起，切开时带有轻微酥脆的声音。
    • 均衡饮食
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