Pizza Tongues
In collaboration with Anna Morini
Source: https://www.meranermuehle.it/rcp_recipe/pizza-tongues
Total time
35 Minutes
Baking/cooking time
15 Minutes
Rest time
10 Minutes
Difficulty
easy
Ingredients
| 300 | g | Baking mix pizza, stirata, focaccia gluten free |
| 240 | g | water |
| 15 | g | extra virgin olive oil |
| 10 | g | salt |
| 1 | sachet instant yeast for savoury doughs | |
| q.s. | tomato sauce | |
| q.s. | oregano | |
| q.s. | extra virgin olive oil |
Preparation
- In a bowl, combine the flour and instant yeast. Add the water and olive oil, then start kneading. When the dough begins to form, add the salt.
- Knead until you obtain a smooth and soft dough. If needed, adjust the texture with a little extra water or oil. Cover the dough with a clean cloth and let it rest for 10 minutes at room temperature.
- Divide the dough into portions (for example, 4 if you want medium-sized tongues). Roll out each portion with a rolling pin, using lightly oiled hands and tools, until you get thin, elongated shapes.
- Place the tongues on a lightly oiled baking tray. Top generously with tomato sauce, oregano and a drizzle of olive oil.
- Bake in a preheated oven at 230 °C for about 15 minutes, until golden and crisp. Just before baking is complete, you can add a spoonful or two of tomato purée for extra flavour.
- Serve hot from the oven or reheat the next day in an air fryer for a few minutes to bring back their crispness and aroma.
Tip: Personalise your pizza tongues with capers, olives, anchovies or mozzarella for an even tastier version.
In collaboration con @io_speriamo_che_celiacavo
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