PRODUCTION METHOD OF FUNCTIONAL PIZZA USING EGGPLANT, KELP AND BLACK MUSHROOM

From the paper

Abstract

PURPOSE: A method for producing functional pizza using an eggplant, kelp and a black mushroom(Auricularia auricula-judae) is provided. The functional pizza is effective for prevention of obesity and osteoporosis.

CONSTITUTION: Pizza dough is prepared by blending 85g of hard wheat flour, 15g of kelp powder and a suitable amount of yeast, salt and sugar, kneading with warm water of 38deg.C and then fermenting for 45min at 25 to 28deg.C after kneading with olive oil for 10min. The pizza dough is then coated with pizza sauce, baked for 6min in an oven of 250deg.C and coated with flavoring toppings. The pizza sauce is prepared by finely cutting 30g of eggplants and 20g of steamed kelp and then mixing with other seasonings such as a tomato and the like. Flavoring toppings are prepared by finely cutting 30g of black mushrooms and then mixing with onions, red pimentos or the like.