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鸡肉红甜椒马苏里拉薄底披萨

鸡肉红甜椒马苏里拉薄底披萨
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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 44.0g
68% DV
单不饱和脂肪19.5g
多不饱和脂肪4.5g
饱和脂肪17.0g
反式脂肪0.8g
总碳水化合物 100.0g
33% DV
膳食纤维6.0g
淀粉88.0g
糖6.0g
蛋白质 58.0g
100% DV
动物蛋白50.0g
植物蛋白8.0g

关于

薄底披萨铺上鸡肉、马苏里拉奶酪、番茄酱和红甜椒。每份430克含1035卡路里、58.0克蛋白质、100.0克碳水和44.0克脂肪；蛋白质较高，精制碳水较多，奶酪与橄榄油带来中高脂肪。

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素12.0mcg40%
胆碱108.0mg20%
叶酸118.0mcg30%
烟酸16.4mg102%
泛酸2.9mg58%
维生素B20.6mg45%
维生素B10.6mg52%
维生素A210.0mcg23%
维生素B121.4mcg58%
维生素B60.9mg56%
维生素C18.0mg20%
维生素D0.6mcg3%
维生素E1.8mg12%
维生素K12.0mcg10%

矿物质

营养素含量DV%半衰期
钙760.0mg76%
铜210.0mcg23%
铁5.4mg30%
镁68.0mg16%
磷760.0mg109%
钾690.0mg15%
硒63.0mcg115%
钠1820.0mg79%
锌4.9mg45%

鸡肉、红甜椒与马苏里拉薄底披萨

前言



这款披萨讲究克制：薄而烤得恰到好处的饼底、干净利落的番茄底酱，以及经过安排的配料，让每一种元素都保有自身的辨识度。鸡肉保持嫩度，红甜椒甜润且略微软化，马苏里拉则融化至柔滑的状态而不过量。这是一款精准、平衡的披萨，热度、咸香与甜味彼此交汇，却不显杂乱。

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

  • 每份分量： 430 g

  • 准备时间： 20 分钟

  • 烹饪时间： 12 分钟

  • 总时间： 32 分钟

  • 难度： 中等


    • 设备



  • 1 个披萨烤盘或烘焙石

  • 1 个小号平底锅

  • 1 个搅拌碗

  • 1 根擀面杖

  • 1 把主厨刀

  • 1 块砧板


    • 食材



    披萨底与配料



  • 180 g 小麦面粉披萨饼底

  • 70 g 番茄酱

  • 110 g 马苏里拉奶酪，刨丝

  • 70 g 鸡胸肉

  • 35 g 红甜椒，切细丝

  • 8 g 橄榄油

  • 3 g 大蒜，细细磨碎

  • 1 g 牛至，干燥

  • 1 g 黑胡椒，细磨


    • 做法



  • 1. 将烤箱预热至 250°C，并将披萨烤盘或烘焙石放入其中加热 20 分钟。烘烤表面必须充分热透，这样饼底才能迅速定型，烤出酥脆口感，而不是颜色发浅。


  • 2. 用 1 g 黑胡椒 和 1 g 牛至 给鸡胸肉调味。小号平底锅中以中火加热 4 g 橄榄油，加入大蒜，翻炒 20 秒，至香气释放但不要上色。加入鸡肉，烹煎 4 到 5 分钟，中途翻面一次，至刚刚熟透、表面略微发白。取出后切成薄片。


  • 3. 将小麦面粉披萨饼底擀成薄圆形，并保持厚度均匀。面团应保持柔韧，但整体明显轻薄，不要留出会承载过多重量的厚边。


  • 4. 将番茄酱薄薄且均匀地抹在饼底上，边缘留出一圈窄边不抹酱。将马苏里拉均匀铺在酱上，再把鸡肉片和红甜椒铺排在表面，使配料分布均衡且不过于拥挤。


  • 5. 将剩余的 4 g 橄榄油 轻轻淋在表面。把披萨转移到预热好的烤盘或烘焙石上，烘烤 10 到 12 分钟，至边缘呈金黄色、奶酪完全融化并略微起泡，抬起时底部酥脆。


  • 6. 取出披萨，切之前静置 2 分钟。这短暂的停放能让奶酪稍微凝定，也让饼底保持结构。


    • 摆盘与上桌



    切成整齐的扇形块后立即上桌。完成的披萨应呈现酥脆的底部、表面光亮的融化马苏里拉，以及鸡肉与红甜椒在表面清晰而均匀的分布。

    专业提示



  • 番茄酱层要保持薄；酱料过多会让饼底变软，也会破坏整体平衡。

  • 鸡肉在入炉烘烤前必须刚好熟透，这样经过烤箱后仍能保持嫩度。

  • 使用高温烘烤表面并缩短烘烤时间，以保留薄底特色并防止干柴。
    • 均衡饮食
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