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玛格丽特风味芝士披萨单片

玛格丽特风味芝士披萨单片
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营养成分表

每份 130 克

% 每日参考值基于 2000 千卡饮食

卡路里 350 kcal
18% DV
总脂肪 16.0g
25% DV
单不饱和脂肪6.8g
多不饱和脂肪1.8g
饱和脂肪6.5g
反式脂肪0.2g
总碳水化合物 38.0g
13% DV
膳食纤维2.0g
淀粉32.0g
糖4.0g
蛋白质 14.0g
28% DV
动物蛋白9.0g
植物蛋白5.0g

关于

这是一片芝士披萨，采用精制面粉饼底，搭配番茄酱和融化的马苏里拉奶酪。它的热量、碳水、脂肪和钠含量都处于中等偏高水平。

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素4.0mcg13%
胆碱18.0mg3%
叶酸48.0mcg12%
烟酸2.8mg18%
泛酸0.5mg9%
维生素B20.2mg18%
维生素B10.2mg18%
维生素A120.0mcg13%
维生素B120.7mcg29%
维生素B60.1mg5%
维生素C3.5mg4%
维生素D0.3mcg2%
维生素E0.8mg5%
维生素K8.0mcg7%

矿物质

营养素含量DV%半衰期
钙240.0mg24%
铜110.0mcg12%
铁2.4mg13%
镁24.0mg6%
磷260.0mg37%
钾190.0mg4%
硒18.0mcg33%
钠690.0mg30%
锌1.6mg15%

玛格丽特风味芝士披萨单片

前言


一片像样的芝士披萨，关键在于克制：饼底酥脆且烘烤到位，铺上一层薄薄的、风味明亮的番茄酱，再覆盖能融化成柔软、微微上色薄毯的马苏里拉奶酪。干牛至带来干爽的草本气息，最后一点橄榄油则赋予披萨光泽与层次。成品应当平衡、干净、直接。

配方要点


  • 菜品类别： 披萨

  • 菜系或来源： 意式风味

  • 餐次类型： 主菜或小吃

  • 产量： 1 片

  • 每份分量： 130 g

  • 准备时间： 10 分钟

  • 烹饪时间： 12 分钟

  • 总时间： 22 分钟

  • 难度： 简单


    • 设备


  • 烤盘或披萨石

  • 烤箱

  • 小勺

  • 刀或披萨滚刀

  • 用于刷油的糕点刷或勺子


    • 配料


  • 60 g 披萨面团饼底

  • 28 g 番茄酱

  • 34 g 马苏里拉奶酪，切丝或细撕

  • 3 g 橄榄油

  • 1 g 干牛至调味料

  • 1 g 盐


    • 做法


  • 1. 将烤箱加热至 250°C。如果使用烤盘，在预热时将其一同放入烤箱，使表面充分变热。底部预热到位是获得酥脆饼底的关键。

  • 2. 将 60 g 披萨面团饼底整形成一张单片大小、厚薄均匀的底饼。面团应薄到能够快速烤透，但也要有足够支撑力，能承托配料而不变软。

  • 3. 将 28 g 番茄酱薄薄且均匀地抹开，边缘留出一圈窄边。再将 1 g 盐均匀调入酱料中。

  • 4. 将 34 g 马苏里拉奶酪均匀铺在酱料上。表面应被覆盖，但不要堆得过厚；酱料应仍能从一些小缝隙中看见。

  • 5. 将 1 g 干牛至调味料均匀撒在奶酪上。再将 3 g 橄榄油轻轻淋在表面。

  • 6. 将披萨转移到热烤盘或披萨石上，烘烤 10 至 12 分钟，直到边缘呈深金黄色、底部酥脆，马苏里拉完全融化并出现少量浅褐色斑点。边缘处的酱料应微微冒泡。

  • 7. 取出披萨，切开前静置 2 分钟。这样可让奶酪稍微定型，使单片切面更整洁、形状更稳定。


    • 装盘与食用


    切成一片整齐的单片，立即装入温热的盘中食用。饼底应保持酥脆，奶酪富有弹性且有光泽，酱料应被稳稳包裹而不是流淌出来。成品单片拿在手中应重量平衡，边缘利落，中心柔韧。

    专业提示


  • 酱料层要保持薄；水分过多会让饼底变软。

  • 使用高温烘烤表面，可在奶酪过度加热前先形成结实的底部。

  • 当奶酪完全融化但不出油，且切开时饼底能发出清晰的酥脆阻力声，这片披萨就算做对了。
    • 素食
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