今天有點懶惰打文章,就先上圖片好了。

大家在看圖片的同時請猜猜看這菠菜松子皮薩跟普通的皮薩有什麽分別呢?

迫不及待要吃晚餐,所以匆匆忙忙在燈光非常不足的廚房裏拍了照。

照片都有點糊糊的,覺得可惜,好吃的皮薩應該有好看的照片才對嘛~




四月一日更新:



最近越來越懶惰打字,一不小心又拖了很多天才把食譜打好。

這個看似跟一般皮薩沒兩樣,其實是個低澱粉皮薩,皮的部分都沒用麵粉哦。

家裏有個超愛吃高澱粉食品的澱粉怪,總是愛吃一些麵食皮薩什麽的。

常常陪他吃這些肥死人的食物,難怪我一直都是肉肉的。

這個低澱粉皮薩既可以滿足他的皮薩癮又可以減少澱粉的攝取量,真是太好了。



因爲外表一般皮薩真的沒兩樣,他下班回來看到烤箱裏有皮薩就整個興奮到不行。

我沒告訴他有什麽分別,可是卻一直警告他這個未必合他的味,吩咐他期望別太高。

正式吃的時候他才發現原來皮薩皮有點不同,不過依然吃得很滿意很開心。

這個用蛋液和乳酪起司做成的皮薩皮吃起來有點像quiche,還挺不錯的。

我問他這個皮薩有沒有下次,他說“當然有啦!”

不過他也囘問我這個皮薩依然有很多起司,到底是有多健康。

我說親愛的啊,本來是高熱量,高澱粉,高油脂的食物,現在少了一高。

雖然還是不太健康,可是至少比三高皮薩健康一點點。

你就讓我少吃點澱粉吧,我才不像跟你組成“肥肥圓圓二人組”呢!



低澱粉菠菜松子皮薩



材料:

乳酪起司(cream cheese) 4oz (提早自冰箱取出放置室溫囘軟)

雞蛋 4顆 (室溫)

鮮奶油 1/3杯

帕門森起司粉 (grated parmesan cheese) 1/4 杯

乾燥羅勒 2小匙 (可用italian seasonings或pizza italian seasonings)

蒜粉 1小匙 (可用蒜泥代替)

番茄醬/皮薩醬 1/2杯

莫扎里拉起司(mozzarella cheese) 3杯

冷凍菠菜 適量

松子 適量



做法:

1. 烤箱預熱375F,9X13吋烤盤抹油備用。

2. 把乳酪起司和雞蛋攪拌均勻,然後加入鮮奶油,帕門森起司粉,乾燥羅勒和蒜粉拌勻。

3. 把兩杯莫扎里拉起司放在在烤盤上,然後倒入(2)。

4. 放入烤箱烘烤30分鐘。

5. 把烤好的皮薩皮取出,抹上番茄醬,鋪上菠菜和松子。

6. 把剩餘的莫扎里拉起司灑在上面,放入烤箱烤至表面呈金黃色即可。



食譜參考自Recipezaar.com
創作者介紹

ilit Kitchen

Oppss 發表在 痞客邦 PIXNET 留言(14) 人氣()


留言列表 (14)

發表留言
  • stary620
  • 多加了青菜和豆芽嗎?
  • 菠菜確實加了很多,可是沒有豆芽哦。

    Oppss 於 2008/04/15 11:57 回覆

  • shirleyli
  • 好大個及厚厚皮薩<br />
    再加上健康的材料<br />
    YUMMY
  • cheese好肥,不算太健康,呵呵。

    Oppss 於 2008/04/15 11:58 回覆

  • zhuoren
  • 手振哦 都叫你不要吃甜食了 不聽 哈哈<br />
    少喝少喝 改喝列酒好了~! :><br />
    ps: i dont like pizza wor
  • 我很少吃甜食啦,不過我很愛吃雪糕。

    Oppss 於 2008/04/15 11:58 回覆

  • mollykung
  • 好奇怪<br />
    我覺得方型的PIZZA比圓型的好吃<br />
    呵呵
  • 哈哈,真的哦?我想什麽形狀的pizza對愛吃的他來説都一樣好吃。

    Oppss 於 2008/04/15 11:59 回覆

  • suli
  • healthy.... :P but not really into pizza:P<br />
  • good for u.. pizza is yummy but it's too fattening. I cant eat it everyday, i will become a big bola!

    Oppss 於 2008/04/15 12:00 回覆

  • Janet0325
  • Hello, long itme no see....<br />
    my husband loves pizza, but I am ok with it... ^^<br />
    I still enjoy Chiense food more. <br />
    <br />
    Janet in OC
  • 我其實也喜歡吃,不過沒像他那麽瘋狂地愛,幸好,不然就太危險了。

    Oppss 於 2008/04/15 12:01 回覆

  • echo
  • 你的菜做得越來越好了,很棒呀.
  • 謝謝你,我最近是越來越少新菜色可以上了,我們每天都吃得好簡單。

    Oppss 於 2008/04/15 12:01 回覆

  • Kathy
  • Hello,<br />
    <br />
    I have been reading your blog for some time now, but never leave<br />
    a message. I would like to ask you something about bread baking<br />
    if you do not mind. When you bake a toast in the 12oz loaf pan<br />
    (the one with a lid), what temperature do you use? I bought a<br />
    12oz loaf pan a few weeks ago and have used twice for baking a<br />
    toast. However the toast crust always come out so white like I<br />
    didn't bake it at all. I have tried to raise the temperature<br />
    for a short period of time but was afraid that I will either<br />
    burn the toast or make it too dry. Can you tell you what<br />
    temperature you use and how long you bake it? Thanks.
  • I usually bake the 12oz loaf at 350F(180C) for about 35 minutes. Do note that each oven performs individually. Even if our ovens are from the same brand and same model, there might still be slight variation on performances. Temperature and baking time could only be a guide line. I would suggest you to play around with your oven for few more times. You will eventually come up with the suitable temperature setting and baking time.<br />
    Oh... putting a thermometer in the oven might be useful too. For my old non-digital oven, I have to set it at 325F in order to achieve an environment of 350F within the oven. I always suggest my friends to use an oven thermometer even if it's a digital oven. <br />
    Hope this helps. Don't hesitate to leave me any message whenever needed. :)

    Oppss 於 2008/04/15 12:18 回覆

  • Ellen
  • Hi, <br />
    <br />
    I love your photographs.... <br />
    What are the chances that I can read your blog in English ?? <br />
    <br />
    A fan who lives in Los Angeles !
  • Thanks for stopping by. Wow.. I actually have a fan? I am flattered, lol...<br />
    An English blog... hmm, I have been thinking of starting one long time ago. I'll try my best to come up with an English version, maybe sometime in Fall 2008. Do come back every now and then to check on the updates. THX!

    Oppss 於 2008/04/15 12:16 回覆

  • Kathy
  • Hi,<br />
    <br />
    Thanks for taking the time to reply. I do have a couple more<br />
    questions if you do not mind. Before you bake the bread, do you<br />
    put anything (milk, beaten egg, etc.) on the crust to make it<br />
    more brown? I usually put beaten egg for the crust when I make<br />
    those small round breads but I am not sure if I should do the<br />
    same for the loaf pan with lid. Also, I have those standard<br />
    size oven with the stove tops (not the toaster oven). It has<br />
    two racks inside with the heating wires on the top and the<br />
    actual fire at the bottom. Which rack should you use for baking<br />
    the bread? Anyway, sorry for asking so many questions and<br />
    thanks again for your help.
  • No, I do not apply egg wash when i bake the toast with the lid pan. I believe I've read it somewhere that do not apply egg wash onto the dough nor brush oil onto the lid. This is to prevent the loaf from shrinking. I only apply egg wash when I am baking buns (those small round breads) or toast without the lid. <br />
    Your oven sounds similar to mine. I usually put the loaf pan at the second(bottom) rack, from the beginning till end. But when I am baking those buns or anything that requires上色nicely, I will move the baking tray to the top rack at the last 5 minutes. This is done mainly with my oven. I've tried doing this at another's apartment but the buns surface burned. Once again, do play around with your oven. You will eventually get used to its behavior and know what to do during baking. Do jot down whatever information (temperature, baking time, etc) for your future reference. Have fun baking~

    Oppss 於 2008/04/17 05:05 回覆

  • juei
  • wow, u're going back to malaysia?! i am happy for u!!! enjoy!
  • WENDY0629041
  • 好健康ㄉ披薩
  • yoyostar
  • 受不了了....真是太可口太美味了!<br />
    好想吃呢...T_T"<br />
    <br />
    你好~我是網誌新手!真的不太會用無<br />
    名!<br />
    請多指教!<br />
    http://www.wretch.cc/blog/yoyostar<br />
    <br />
    來的請留言或回應^^
  • puppylong
  • 口水都快流下來了!
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