{"id":181140,"title":"Pizza keto cu blat de ton, an\u0219oa \u0219i m\u0103sline","modified":"2026-10-03T05:40:29+02:00","plain":"O pizza pentru o persoan\u0103, f\u0103r\u0103 aluat din f\u0103in\u0103: un blat din ton, pecorino \u0219i ou, acoperit cu passata, an\u0219oa, m\u0103sline \u0219i capere.\n\n\n\nUn blat de ton rumenit, passata aromat\u0103, pecorino topit, an\u0219oa, m\u0103sline Kalamata, capere \u0219i rozmarin. Aceast\u0103 pizza pentru o persoan\u0103 mizeaz\u0103 pe gusturi s\u0103rate \u0219i marine, f\u0103r\u0103 aluat din f\u0103in\u0103. Con\u021bine 5 g de carbohidra\u021bi ne\u021bi per por\u021bie. Rezerva\u021bi aproximativ 50 de minute: 10 pentru preg\u0103tire, o prim\u0103 coacere de 20 de minute, apoi \u00eenc\u0103 aproximativ 10 minute la cuptor, la 200 \u00b0C. O re\u021bet\u0103 de ad\u0103ugat la colec\u021bia mea de p\u00e2ini \u0219i aluaturi keto.\n\n\n\nCe este pizza keto cu blat de ton?\n\n\n\nP\u0103streaz\u0103 forma unei pizza, dar \u00eenlocuie\u0219te aluatul cu un disc din ton scurs, pecorino ras \u0219i ou. Cantitatea de carbohidra\u021bi r\u0103m\u00e2ne redus\u0103, iar elementele definitorii ale pizzei se p\u0103streaz\u0103: un blat cu topping, copt p\u00e2n\u0103 se tope\u0219te br\u00e2nza, apoi t\u0103iat \u00een felii. Pentru un blat mai clasic, alege\u021bi o pizza la air fryer.\n\n\n\nBlatul se modeleaz\u0103 \u00eentr-un disc compact: tonul \u00eei confer\u0103 structur\u0103, oul se \u00eencheag\u0103 la c\u0103ldur\u0103, iar pecorino d\u0103 gust \u0219i leag\u0103 compozi\u021bia. Pudra de ceap\u0103 sau de usturoi, boiaua \u0219i rozmarinul intensific\u0103 aromele f\u0103r\u0103 a ad\u0103uga umiditate. Dup\u0103 prima coacere, se adaug\u0103 un strat sub\u021bire de passata, pu\u021bin pecorino, o jum\u0103tate de ceap\u0103 ro\u0219ie t\u0103iat\u0103 fin, an\u0219oa, m\u0103sline Kalamata, capere \u0219i rozmarin. Rezultatul este ferm, bogat \u00een proteine, cu margini rumenite.\n\n\n\nO alt\u0103 re\u021bet\u0103 \u00een acela\u0219i stil: P\u00e2ine cu f\u0103in\u0103 de cocos.\n\n\n\nPrincipiul con\u021binutului redus de carbohidra\u021bi\n\n\n\nStructura se bazeaz\u0103 pe ton, ou \u0219i pecorino, bogate \u00een proteine \u0219i gr\u0103simi. Rezultatul depinde de un blat suficient de uscat pentru a-\u0219i p\u0103stra forma \u0219i de un topping cu gust intens: tonul bine stors se compacteaz\u0103 mai u\u0219or, oul se coaguleaz\u0103 \u0219i stabilizeaz\u0103 compozi\u021bia, iar pecorino o leag\u0103 \u0219i o asezoneaz\u0103. Coacerea \u00een dou\u0103 etape la 200 \u00b0C fixeaz\u0103 mai \u00eent\u00e2i blatul, apoi tope\u0219te \u0219i rumene\u0219te br\u00e2nza din topping.\n\n\n\nIngredientele principale\n\n\n\nReu\u0219ita depinde de controlul umidit\u0103\u021bii \u0219i al s\u0103rii. O conserv\u0103 de 160 g ofer\u0103 aproximativ 100 g de ton scurs, apoi 75 p\u00e2n\u0103 la 80 g dup\u0103 uscarea cu prosoape de h\u00e2rtie: tonul prea umed face blatul fragil. Ave\u021bi nevoie de 90 g de pecorino, 50 g \u00een blat \u0219i 40 g pentru topping. Oul leag\u0103 compozi\u021bia, iar pudra de ceap\u0103 sau de usturoi, boiaua \u0219i rozmarinul uscat dau gust f\u0103r\u0103 a ad\u0103uga ap\u0103.\n\n\n\nPe aceea\u0219i tem\u0103: Pizza keto cu conopid\u0103.\n\n\n\nToppingul r\u0103m\u00e2ne moderat: dou\u0103 linguri de passata \u00eentinse \u00eentr-un strat sub\u021bire, o jum\u0103tate de ceap\u0103 ro\u0219ie mic\u0103 t\u0103iat\u0103 fin, patru fileuri de an\u0219oa pentru nota umami \u0219i marin\u0103, cinci m\u0103sline Kalamata t\u0103iate buc\u0103\u021bi, o linguri\u021b\u0103 de capere \u0219i dou\u0103 prize de rozmarin. Cu pecorino, an\u0219oa, m\u0103sline \u0219i capere, sarea ad\u0103ugat\u0103 devine inutil\u0103.\n\n\n\nCarbohidra\u021bi, textur\u0103 \u0219i servire\n\n\n\nF\u0103r\u0103 f\u0103in\u0103, cantitatea de carbohidra\u021bi din blat scade considerabil; tonul, oul \u0219i pecorino aduc proteine \u0219i gr\u0103simi. Urm\u0103ri\u021bi s\u0103 ob\u021bine\u021bi un blat ferm, suficient de \u00eenchegat pentru a-l transfera din tav\u0103 pe un gr\u0103tar, cu margini aurii \u0219i suprafa\u021ba gratinat\u0103, f\u0103r\u0103 o crust\u0103 prea \u00eenchis\u0103 la culoare. Servi\u021bi imediat dup\u0103 scoaterea din cuptor, \u00eenainte ca sosul de ro\u0219ii \u0219i toppingul s\u0103 \u00eenmoaie blatul. O m\u00e2n\u0103 de rucola asezonat\u0103 sau pu\u021bin suc de l\u0103m\u00e2ie aduce prospe\u021bime. \u00cen acela\u0219i spirit, \u00eencerca\u021bi aceste re\u021bete la air fryer: un file de pe\u0219te, un somon sau un tataki de ton.\n\n\n\nPentru varia\u021bie: Tagliatelle din rutabaga cu creve\u021bi \u0219i usturoi copt.\n\n\n\nDescoperi\u021bi toate re\u021betele mele keto.\n\n\n\n\n\n\tPizza keto cu blat de ton\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tBlat1 conserv\u0103 mic\u0103 de ton (de 160 g, aproximativ 100 g dup\u0103 scurgere)50 g de Pecorino1 ou1 linguri\u021b\u0103 de pudr\u0103 de ceap\u0103 (sau de pudr\u0103 de usturoi)1 linguri\u021b\u0103 de boia de ardei1 linguri\u021b\u0103 de rozmarinTopping2 linguri de passata1 lingur\u0103 de ulei de m\u0103sline extravirgin40 g de Pecorino0.5 mic\u0103 ceap\u0103 ro\u0219ie4 fileuri de an\u0219oa (\u00een conserv\u0103 mic\u0103 sau borcan mic)5 m\u0103sline Kalamata1 linguri\u021b\u0103 de capere2 prize de rozmarinOp\u021bional pentru blat1 linguri\u021b\u0103 de sare (de mare celtic\u0103) (dac\u0103 toppingul nu con\u021bine an\u0219oa \u0219i m\u0103sline (s\u0103rate))\t\n\t\n\t\tPre\u00eenc\u0103lzi\u021bi cuptorul la 200 de grade. Preg\u0103ti\u021bi o tav\u0103 cu h\u00e2rtie de copt. Scoate\u021bi \u0219i gr\u0103tarul cuptorului de pe acum, \u00eel ve\u021bi folosi mai t\u00e2rziu.L\u0103sa\u021bi tonul la scurs \u00eentr-o strecur\u0103toare mic\u0103.\u00centre timp, rade\u021bi Pecorino. Folosi\u021bi \u00een total 90 de grame. Din aceast\u0103 cantitate, 50 sunt pentru blat, iar restul pentru topping.Usca\u021bi tonul prin tamponare cu prosoape de h\u00e2rtie. Repeta\u021bi de c\u00e2teva ori p\u00e2n\u0103 c\u00e2nd r\u0103m\u00e2n aproximativ 75 p\u00e2n\u0103 la 80 de grame.Pune\u021bi tonul \u00eentr-un bol. \u00cencorpora\u021bi br\u00e2nza \u0219i oul.Forma\u021bi o bil\u0103 cu m\u00e2inile, aplatiza\u021bi-o \u0219i modela\u021bi o pizza din acest \u201ealuat\u201d.Ave\u021bi grij\u0103 ca marginile s\u0103 nu devin\u0103 prea sub\u021biri. Eu \u00eemping de obicei marginile pu\u021bin spre interior, pentru a ob\u021bine o bordur\u0103 foarte mic\u0103. O margine sub\u021bire se va arde.Introduce\u021bi pizza \u00een cuptor \u0219i coace\u021bi timp de 20 de minute.L\u0103sa\u021bi apoi s\u0103 se r\u0103ceasc\u0103 pu\u021bin \u0219i a\u0219eza\u021bi-o pe un gr\u0103tar.Pune\u021bi uleiul de m\u0103sline \u00eentr-un bol mic. Unge\u021bi marginile pizzei cu o pensul\u0103.\u00centinde\u021bi deasupra 2 linguri de passata. Folosi\u021bi dosul unei linguri. L\u0103sa\u021bi marginile unse cu ulei neacoperite.Pres\u0103ra\u021bi br\u00e2nza peste sosul de ro\u0219ii.T\u0103ia\u021bi m\u0103slinele \u00een buc\u0103\u021bi. Pune\u021bi pe pizza buc\u0103\u021bile de m\u0103sline, fileurile de an\u0219oa \u0219i caperele.Pres\u0103ra\u021bi ierburi aromatice verzi uscate.Pune\u021bi din nou la cuptor pentru \u00eenc\u0103 vreo 10 minute.\t\n\t\n\t\tUstensile: cuptor la 200 de grade, gr\u0103tarul cuptorului, tav\u0103 de copt, h\u00e2rtie de copt f\u0103r\u0103 PFAS, bol, strecur\u0103toare mic\u0103, prosoape de h\u00e2rtie, bol mic + pensul\u0103.\n\t\n\t\n\t\tPlat principalItalienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/181140","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=181140"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/181140\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/178687"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=181140"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=181140"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=181140"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}