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那不勒斯风蘑菇樱桃番茄马苏里拉披萨

那不勒斯风蘑菇樱桃番茄马苏里拉披萨
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营养成分表

每份 620 克

% 每日参考值基于 2000 千卡饮食

卡路里 1540 kcal
77% DV
总脂肪 66.0g
100% DV
单不饱和脂肪31.0g
多不饱和脂肪5.5g
饱和脂肪25.0g
反式脂肪0.9g
总碳水化合物 176.0g
59% DV
膳食纤维10.0g
淀粉156.0g
糖10.0g
蛋白质 56.0g
100% DV
动物蛋白40.0g
植物蛋白16.0g

关于

一整张那不勒斯风奶酪披萨，铺上蘑菇、樱桃番茄、罗勒、番茄酱，并淋上少许橄榄油。整体碳水和脂肪含量较高，蛋白质适中，主要来自面粉和马苏里拉奶酪。

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素18.0mcg60%
胆碱72.0mg13%
叶酸178.0mcg45%
烟酸8.4mg53%
泛酸2.1mg42%
维生素B20.9mg71%
维生素B10.9mg79%
维生素A420.0mcg47%
维生素B121.9mcg79%
维生素B60.3mg20%
维生素C14.0mg16%
维生素D1.2mcg6%
维生素E2.1mg14%
维生素K18.0mcg15%

矿物质

营养素含量DV%半衰期
钙980.0mg98%
铜420.0mcg47%
铁6.8mg38%
镁92.0mg22%
磷890.0mg127%
钾760.0mg16%
硒74.0mcg135%
钠2380.0mg103%
锌5.6mg51%

那不勒斯风蘑菇、樱桃番茄与马苏里拉披萨

前言



这款披萨的核心在于克制：柔韧的面团、纯净的番茄底，以及短时间高温烘烤，以保留配料的新鲜感。蘑菇带来深度，樱桃番茄带来明亮的酸感爆发，马苏里拉则收尾于乳香与拉丝口感。这是一种关于热度、简洁与时机的组合。

食谱要点



  • 菜品类别： 披萨

  • 菜系或起源： 那不勒斯风意大利

  • 餐次类型： 主菜

  • 成品量： 1 个披萨

  • 每份大小： 总计 620 g

  • 准备时间： 25 分钟

  • 烹饪时间： 10 分钟

  • 总时间： 35 分钟

  • 难度： 中级


    • 设备



  • 搅拌碗

  • 电子秤

  • 面团刮板

  • 30 cm 披萨盘或披萨铲

  • 烤箱

  • 烘焙石或烘焙钢，如有

  • 小号炖锅

  • 刀和砧板


    • 配料



    面团


  • 180 g 小麦面粉

  • 110 g 水

  • 3 g 酵母

  • 3 g 盐

  • 5 g 橄榄油


    • 顶料


  • 90 g 番茄酱

  • 110 g 马苏里拉奶酪，撕成小块

  • 60 g 蘑菇，切薄片

  • 45 g 樱桃番茄，对半切开

  • 8 g 橄榄油

  • 1 g 牛至

  • 1 g 黑胡椒

  • 4 g 罗勒叶


    • 做法



  • 1. 制作面团。 将小麦面粉、水、酵母和盐放入碗中混合。搅拌至看不到干粉后，揉面 6 到 8 分钟，直到面团光滑、有弹性，并且只有轻微黏手。在最后 1 分钟加入橄榄油，揉至完全吸收。


  • 2. 静置面团。 盖好后在室温下静置 15 分钟。面团应明显放松，并保持柔软、易延展的结构。


  • 3. 预热烤箱。 如使用烘焙石或烘焙钢，将其放入烤箱中，并将烤箱加热至 250°C。至少预热 20 分钟，使热量充分蓄积。


  • 4. 整形成饼底。 在轻撒面粉的操作台上，将面团拉伸成一个 30 cm 的圆形，边缘略厚于中心。面团应保持柔韧、薄厚均匀且不撕裂。


  • 5. 铺配料。 将饼底转移到披萨盘或披萨铲上。均匀抹上番茄酱，并留出一圈窄边。铺上马苏里拉，再将蘑菇和樱桃番茄摆放在表面。最后淋上橄榄油，撒上牛至和黑胡椒。


  • 6. 烘烤。 烘烤 8 到 10 分钟，直到饼边上色变褐、饼底完全烤熟，马苏里拉融化并出现浅金色斑点。番茄应变软但仍保持形状；蘑菇应熟软并带有轻微烘烤香气。


  • 7. 以罗勒收尾。 将披萨从烤箱中取出后，立即把罗勒撒在表面。切片前静置 1 分钟，让奶酪稍微定型，整体结构更稳定。


    • 摆盘与食用



    整张上桌，再切成整齐的扇形块。饼皮中心应保持轻盈，边缘则轮廓分明且蓬松有气孔；配料应各自清晰，而不是因多余水分而糅成一体。趁热呈上，此时罗勒颜色依然鲜亮，奶酪也刚刚凝定。

    专业提示



  • 面团要保持柔软；过紧的面团烤出来会偏扎实，而非柔韧。

  • 蘑菇要切得薄一些，这样能更快熟透，也不会释放过多水分。

  • 罗勒务必在烘烤后再加入，以保留其香气和颜色。
    • 素食均衡饮食
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