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那不勒斯风味蘑菇樱桃番茄披萨

那不勒斯风味蘑菇樱桃番茄披萨
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营养成分表

每份 590 克

% 每日参考值基于 2000 千卡饮食

卡路里 1450 kcal
73% DV
总脂肪 61.0g
94% DV
单不饱和脂肪28.0g
多不饱和脂肪4.5g
饱和脂肪24.0g
反式脂肪0.9g
总碳水化合物 163.0g
54% DV
膳食纤维10.0g
淀粉144.0g
糖9.0g
蛋白质 55.0g
100% DV
动物蛋白41.0g
植物蛋白14.0g

关于

这是一整张那不勒斯风味奶酪披萨，配料有蘑菇、樱桃番茄、罗勒、番茄酱，并淋上少量橄榄油。它的碳水和脂肪含量较高，蛋白质适中，主要来自马苏里拉奶酪。

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82.0mg15%
叶酸165.0mcg41%
烟酸9.8mg61%
泛酸2.4mg48%
维生素B20.9mg73%
维生素B10.9mg79%
维生素A420.0mcg47%
维生素B122.1mcg88%
维生素B60.4mg25%
维生素C14.0mg16%
维生素D1.2mcg6%
维生素E2.8mg19%
维生素K24.0mcg20%

矿物质

营养素含量DV%半衰期
钙980.0mg98%
铜320.0mcg36%
铁6.8mg38%
镁88.0mg21%
磷860.0mg123%
钾760.0mg16%
硒46.0mcg84%
钠2480.0mg108%
锌5.7mg52%

那不勒斯风蘑菇樱桃番茄披萨

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，以及短时间高温烘烤，以保留配料的新鲜感。蘑菇带来深度，樱桃番茄带来明亮感，而马苏里拉奶酪则以恰到好处的丰润将整体融合。成品应当中心轻盈、边缘起泡焦香，并带有罗勒与橄榄油的芬芳。

配方要点



  • 菜品类别： 披萨

  • 菜系或起源： 意大利，那不勒斯风格

  • 餐次类型： 主菜

  • 产量： 1 个披萨

  • 每份重量： 590 g

  • 准备时间： 25 分钟

  • 烹饪时间： 10 分钟

  • 总时间： 2 小时 15 分钟

  • 难度： 中等


    • 设备



  • 搅拌碗

  • 电子秤

  • 面团刮板

  • 30 cm 披萨盘或披萨铲

  • 烤箱

  • 烘焙石板或钢板，如有

  • 小号平底锅

  • 无需擀面杖


    • 配料



    面团


  • 小麦面粉，300 g

  • 水，180 g

  • 酵母，2 g

  • 盐，6 g

  • 橄榄油，8 g


    • 顶料


  • 番茄酱，90 g

  • 马苏里拉奶酪，110 g

  • 蘑菇，45 g，切薄片

  • 樱桃番茄，40 g，对半切开

  • 罗勒，3 g

  • 牛至，1 g

  • 黑胡椒，1 g

  • 橄榄油，4 g


    • 做法



  • 1. 将小麦面粉、酵母和盐放入搅拌碗中混合。加入水，搅拌至形成粗糙面团，然后加入橄榄油，揉 8 至 10 分钟，直到面团光滑、有弹性并略微发黏。面团应能拉伸而不撕裂，手感柔韧。


  • 2. 盖住面团，在室温下静置 90 分钟，或直到体积明显膨胀并放松。轻按时应保持柔和的拱起，并带有充气感。


  • 3. 将烤箱连同内部的烘焙石板或钢板一起预热至 250°C，至少 30 分钟。表面必须充分蓄热，这样底部才能迅速定型，边缘也能利落鼓起。


  • 4. 将蘑菇和樱桃番茄放入一个小碗中。加入牛至和黑胡椒调味，再拌入 2 g 橄榄油。先静置片刻，使调味料附着其上，同时不过度析出水分。


  • 5. 在轻撒面粉的台面上将面团整形成一个 30 cm 的圆形，中间略薄，边缘稍厚。转移到披萨盘或披萨铲上。面团应保持延展性，而不是被压实。


  • 6. 将番茄酱均匀抹在中间区域，边缘留出一圈干净的窄边。把马苏里拉奶酪分布在酱料上，再将蘑菇和樱桃番茄均匀铺在表面。最后淋上剩余的橄榄油。


  • 7. 烘烤 8 至 10 分钟，直到饼边起泡、边缘呈深金黄色，底部结实，马苏里拉奶酪融化并带有少许浅色焦斑。番茄应变软但仍保持形状分明，蘑菇应熟软但不塌陷。


  • 8. 将披萨从烤箱中取出，立即把罗勒撒在表面。切片前静置 1 分钟，让奶酪稍微稳定，同时保持饼底酥脆。


    • 装盘与食用



    将披萨移到木板或平盘上，切成整齐的扇形块。立即食用，此时罗勒仍然鲜亮，边缘咬起来清脆有声，中心柔软但不湿。

    专业提示



  • 保持面团柔软；面粉过多会使内部组织变紧，并削弱边缘的表现。

  • 不要在中心放入过多酱料或配料。那不勒斯风格披萨应快速烘烤并保持整体平衡。

  • 罗勒只在烘烤后加入，这样它的香气才会保持清新，颜色也会更鲜艳。
    • 素食
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