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柴烧蘑菇番茄披萨

柴烧蘑菇番茄披萨
由 @okkai 记录 | 有 1 位用户喜欢这种食物 | 有 0 位用户收藏了这种食物

营养成分表

每份 430 克

% 每日参考值基于 2000 千卡饮食

卡路里 980 kcal
49% DV
总脂肪 42.0g
65% DV
单不饱和脂肪18.5g
多不饱和脂肪3.8g
饱和脂肪17.0g
反式脂肪0.6g
总碳水化合物 112.0g
37% DV
膳食纤维7.0g
淀粉97.0g
糖8.0g
蛋白质 37.0g
74% DV
动物蛋白24.0g
植物蛋白13.0g

关于

这款薄底柴烧风味披萨以马苏里拉芝士、蘑菇和番茄制成。它碳水和脂肪含量较高，提供适量蛋白质；芝士、酱料和额外加盐也让它通常含有较多钠。

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素11.0mcg37%
胆碱42.0mg8%
叶酸138.0mcg35%
烟酸6.8mg43%
泛酸1.9mg38%
维生素B20.6mg45%
维生素B10.7mg60%
维生素A210.0mcg23%
维生素B121.1mcg46%
维生素B60.3mg16%
维生素C11.0mg12%
维生素D0.6mcg3%
维生素E2.1mg14%
维生素K18.0mcg15%

矿物质

营养素含量DV%半衰期
钙620.0mg62%
铜210.0mcg23%
铁5.4mg30%
镁62.0mg15%
磷520.0mg74%
钾520.0mg11%
硒39.0mcg71%
钠1580.0mg69%
锌3.8mg35%

柴火烤蘑菇番茄披萨

前言


这款披萨讲究克制：柔韧的小麦面团、明亮清爽的番茄底，以及蘑菇、蒜和罗勒带来的沉静深度。烤炉的高温赋予饼皮鲜明个性，而马苏里拉奶酪融化成一层干净、带奶香的覆盖，将整体风味连结起来。成品应当风味直接、平衡，并带有 unmistakably fresh 的新鲜感。

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

  • 产量： 1 个披萨

  • 每份大小： 1 个披萨，约 430 g

  • 准备时间： 25 分钟

  • 烹饪时间： 8 分钟

  • 总时间： 2 小时 3 分钟

  • 难度： 中等


    • 设备


  • 搅拌碗

  • 电子秤

  • 面团刮板

  • 擀面杖

  • 披萨铲

  • 披萨石或烘焙钢板

  • 可达到 290°C 的烤箱

  • 小号炖锅

  • 细刨丝器


    • 食材



    面团


  • 180 g 小麦面粉

  • 4 g 酵母

  • 3 g 盐

  • 109 g 温水


    • 配料


  • 70 g 番茄酱

  • 60 g 马苏里拉奶酪，撕成小块

  • 35 g 蘑菇，切薄片

  • 25 g 番茄，切薄片

  • 6 g 橄榄油

  • 1 g 大蒜，细细磨碎

  • 1 g 牛至

  • 1 g 罗勒，撕碎


    • 做法


  • 1. 在搅拌碗中混合小麦面粉、酵母和盐。加入温水，搅拌至形成粗糙面团且不再有干粉，约 2 分钟。

  • 2. 将面团放在干净的操作台上揉 6 到 8 分钟，直到表面光滑、有弹性且不再粘手。面团应当柔韧，并能保持形状而不撕裂。

  • 3. 将面团放入一个轻轻盖住的碗中，在室温下发酵 90 分钟，或直到体积翻倍且触感轻盈蓬松。

  • 4. 将放有披萨石或烘焙钢板的烤箱预热至 290°C，至少预热 30 分钟。烘烤表面必须充分蓄热。

  • 5. 在一个小碗中，将番茄酱与磨碎的大蒜和牛至混合。稍微搅拌至分布均匀即可。

  • 6. 将面团拉伸成一个直径约 28 cm 的圆形，边缘略厚于中心。转移到一个轻撒面粉的披萨铲上。

  • 7. 将番茄混合物薄薄且均匀地铺在面团上，边缘留出 1.5 cm 的干净边框。铺上马苏里拉奶酪，再放上蘑菇片和番茄片。最后淋上橄榄油。

  • 8. 将披萨滑到热的烤石上，烘烤 7 到 8 分钟，直到边缘呈深褐色、底部酥脆，奶酪完全融化并带有轻微起泡焦斑。

  • 9. 将披萨从烤箱中取出，静置 1 分钟。上桌前将罗勒撒在表面。


    • 摆盘与上桌


    将披萨转移到木板或温热的盘中，切成 4 到 6 块均匀的切片。饼边应保持酥脆，中心柔软，配料下方带有轻微焦泡。趁奶酪仍然流动、罗勒香气正盛时立即食用。

    专业提示


  • 番茄层要保持薄；酱料过多会压塌饼皮。

  • 蘑菇和番茄要切得均匀，这样它们才能以相同速度熟成，并保持各自分明。

  • 罗勒只在烘烤后加入，以保留其香气和清新的绿色风味。
    • 素食均衡饮食
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