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马苏里拉鸡肉番茄披萨

马苏里拉鸡肉番茄披萨
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营养成分表

每份 430 克

% 每日参考值基于 2000 千卡饮食

卡路里 1035 kcal
52% DV
总脂肪 46.0g
71% DV
单不饱和脂肪21.6g
多不饱和脂肪4.8g
饱和脂肪17.0g
反式脂肪0.6g
总碳水化合物 98.0g
33% DV
膳食纤维5.0g
淀粉87.0g
糖6.0g
蛋白质 58.0g
100% DV
动物蛋白48.0g
植物蛋白10.0g

关于

这是一款薄底鸡肉披萨，配有马苏里拉奶酪和番茄配料。蛋白质含量较高，也含较多精制碳水；奶酪、饼底和调味带来中高脂肪与钠含量。

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素8.5mcg28%
胆碱96.0mg17%
叶酸138.0mcg35%
烟酸14.8mg93%
泛酸2.4mg48%
维生素B20.6mg45%
维生素B10.7mg60%
维生素A265.0mcg29%
维生素B121.2mcg50%
维生素B60.9mg56%
维生素C7.8mg9%
维生素D0.5mcg3%
维生素E1.9mg13%
维生素K10.5mcg9%

矿物质

营养素含量DV%半衰期
钙720.0mg72%
铜210.0mcg23%
铁5.4mg30%
镁58.0mg14%
磷760.0mg109%
钾690.0mg15%
硒58.0mcg105%
钠1680.0mg73%
锌4.8mg44%

鸡肉番茄马苏里拉披萨

前言


这款披萨讲究克制：柔韧的小麦面团、干净利落的番茄底酱，以及先烹至嫩熟、再借助烤箱高温完成火候的鸡肉。马苏里拉奶酪应融化成均匀的一层，而不是厚重的覆盖；新鲜番茄与牛至则让风味保持明亮且协调。这是一道看似直接的菜品，但前提是每个要素都必须处理得足够严谨。

配方要点


  • 菜品类别： 披萨

  • 菜系或来源： 意式风味

  • 餐次类型： 主菜

  • 成品量： 1 个披萨

  • 每份重量： 430 g

  • 准备时间： 25 分钟

  • 烹饪时间： 12 分钟

  • 总时间： 1 小时 47 分钟

  • 难度： 中等


    • 设备


  • 搅拌碗

  • 厨房秤

  • 擀面杖

  • 烤盘或披萨盘

  • 烤箱

  • 平底煎锅

  • 锋利的刀

  • 砧板


    • 食材



    面团


  • 150 g 小麦面粉

  • 90 g 水

  • 3 g 酵母

  • 3 g 糖

  • 3 g 盐

  • 8 g 橄榄油


    • 配料


  • 90 g 鸡胸肉

  • 45 g 番茄酱

  • 40 g 马苏里拉奶酪

  • 25 g 番茄，切薄片

  • 4 g 橄榄油

  • 1 g 牛至

  • 1 g 盐


    • 做法



  • 1. 在搅拌碗中混合小麦面粉、酵母、糖和盐。加入水和橄榄油，搅拌至形成粗糙面团。揉面 8 分钟，直到面团光滑、有弹性且不再粘手。盖好静置 45 分钟，直到体积明显膨胀且质地柔软。


  • 2. 在面团静置期间，用盐给鸡胸肉调味。中火加热平底煎锅，加入橄榄油，将鸡肉每面煎 4 至 5 分钟。表面应呈浅金黄色，中心完全不透明。静置 5 分钟后，切成薄片。


  • 3. 将烤箱预热至 250°C。如果使用烤盘，也一并放入烤箱预热；饼底必须接触高温表面，才能烤得干爽利落。


  • 4. 将面团擀成直径约 25 cm 的圆形，中间略薄于边缘。转移到烤盘上。将番茄酱薄薄且均匀地抹开，边缘留出一圈窄边不要涂抹。


  • 5. 将鸡肉片均匀铺在酱料上。再铺上一层分布均衡的马苏里拉奶酪，然后在上面摆放番茄片。最后撒上牛至。


  • 6. 烘烤 10 至 12 分钟，直到边缘呈良好的棕褐色、饼底完全烤熟，马苏里拉奶酪完全融化并在局部带有淡淡的金黄色。番茄应变软，但不要完全塌陷。


    • 装盘与食用


    将披萨移到木板或大盘上，切之前静置 1 分钟。切成整齐的扇形块上桌，确保鸡肉分布均匀，表面有光泽但不湿润。最终的披萨应当边缘酥脆、中心柔嫩，并在番茄的酸香、乳制品的浓郁与鸡肉的鲜香深度之间取得平衡。

    专业提示


    如果你想要的是熟透的饼底，而不是苍白柔软的外壳，那么高温预热的烤盘至关重要。鸡肉要切得薄一些，这样在烤箱中回热时才能热透而不变干。酱料要适量；水分过多会削弱面团结构，并让成品风味显得迟钝。
    均衡饮食
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