The crunchy red pizza tongues are a super crunchy, super tasty appetizer or starter. They are prepared in no time, are super delicious, indulgent, crunchy and will turn your day around! These mini pizzas are first baked with a brush of tomato sauce and finally more is added after they are baked, they will be even tastier, the flavor will blow your mind! Then there’s one thing to say, they are without yeast! If you’re looking for a simple, quick, and super tasty idea for a quick aperitif, you’re in the right place! Now, let’s prepare them.
If you like pizza, here are some quick and easy ideas:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 7 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to prepare the crunchy red pizza tongues
- 2 1/2 cups Manitoba flour
- 1 3/4 cups re-milled durum wheat semolina (+ semolina for the work surface)
- 2 tsp salt
- 1 1/3 tbsp extra virgin olive oil
- 1 1/2 cups water
- 2 1/2 cups tomato sauce
- to taste dried oregano
Tools
- Baking Tray
- Pot
- Spoon
- Rolling Pin
- Dough Scraper
Steps to make the crunchy red pizza tongues
To prepare the crunchy red pizza tongues, first prepare the dough, either by hand or with a planetary mixer, as you prefer. Start by putting the flours in a bowl, the Manitoba type 0 flour and the re-milled semolina, then add the water a little at a time, the salt, and knead. Finally, add the extra virgin olive oil and work the dough well first in the bowl, then move to a slightly floured work surface. When the dough is homogeneous, let it rest covered by a bowl for about 10 minutes.
While the dough rests, prepare the tomato sauce. Put the sauce in a pot with a drizzle of extra virgin olive oil, a pinch of salt, and dried oregano and cook it until it slightly reduces. At this point, take the dough again, cut pieces of dough of about 120 grams (4 oz) with the help of a dough scraper, I got 7 pieces. Place re-milled semolina on the work surface, take the first piece, stretch it first with your hands, then stretch it further with the help of a rolling pin, they should become nice and thin. Place them on a baking tray, I used a steel one so I brushed it well with extra virgin olive oil, if you don’t have a steel one, use a classic tray, put parchment paper. Now lay the pizza tongues, sprinkle them with tomato sauce, they should be nice and red even on the edges.
Preheat the static oven to 482 °F, it should already be nice and hot and bake them for about 15 minutes in the central level of the oven. Check them often, because being thin they might burn quickly. Every oven heats differently, so check them, they shouldn’t be too burnt but not too white either. When you’ve baked them, add more tomato sauce to make them even tastier. If you want, you can also add a drizzle of raw oil and more oregano.
Your crunchy red pizza tongues are ready to be tasted! Delicious!
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Storage and Tips
The pizza tongues can be stored in the refrigerator well covered for up to 2 days.
When you take them out of the fridge, leave them at room temperature for a moment, then you can reheat them for a couple of minutes in the oven.
You can also add a garlic clove to the tomato sauce if you like.
No yeast is needed for this recipe.
No yeast is needed for this recipe.
