The red pizza strips are the savory snack taking the web by storm! Perfect at any time of the day: as a snack, salty treat, quick meal, or to enrich appetizers and starters.
They are prepared in a short time with a soft dough that is easy to work by hand or with the help of a mixer. After a brief rising, they are divided into portions and rolled out directly onto the baking sheet.
The topping? Simple and tasty: tomato puree with salt, pepper, oregano, and a drizzle of extra virgin olive oil.
A quick, high-temperature bake gives a crispy surface and a crumbly interior… impossible to resist!
Before moving on to the recipe, here are other tantalizing salty ideas
- Difficulty: Easy
- Cost: Very affordable
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Energy 200.33 (Kcal)
- Carbohydrates 38.39 (g) of which sugars 0.98 (g)
- Proteins 6.06 (g)
- Fat 3.19 (g) of which saturated 0.43 (g)of which unsaturated 0.10 (g)
- Fibers 1.88 (g)
- Sodium 386.58 (mg)
Indicative values for a portion of 93 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 1/4 cups all-purpose flour
- 3/4 cup semolina flour
- 1 tsp salt
- 1/2 tsp sugar
- 1 tbsp fresh yeast
- 1 1/2 tbsp extra virgin olive oil
- 1 1/4 cups water
- 1 1/4 cups tomato puree (blended)
- salt
- pepper
- oregano
- 1 drizzle extra virgin olive oil
Tools
- 1 Mixer
Preparation
If you don’t have a mixer, you can easily knead by hand. Pour the flour onto a work surface, forming a mound, and gradually add all the ingredients to the center.
If you are using a mixer, place the flours, salt, sugar, and crumbled yeast into the bowl. Start at low speed and gradually add the water, in a thin stream, to obtain a well-kneaded and not overly sticky dough.
In both cases, the dough should be soft. Transfer it to a lightly floured surface and briefly work it with your hands to form a smooth ball. Place it in a lightly oiled container, cover with plastic wrap, and let it rise until doubled in volume, in a place protected from drafts.
An excellent solution is the turned-off oven.
When the dough has doubled in volume, transfer it to a lightly floured work surface. Gently stretch it with your hands, forming a loaf, without pressing too much to avoid ruining the rising.
With the help of a dough scraper, divide it into 10 more or less equal pieces. Take each piece and gently roll it with your hands, forming small loaves. Place them directly on a baking sheet lined with parchment paper, well spaced apart.
Cover the loaves with a clean cloth and let them rest for about 30 minutes to relax before being rolled out.
After the resting time, roll out each loaf directly on the baking tray. Using your fingers, gently stretch the dough to give it the typical strip shape.
In the video at the top of the recipe, you can see how I do this step.
Spread a little seasoned tomato on each strip: it should cover the entire surface, but not excessively. During baking, the tomato should dry well to leave the strips nice and crispy.
Bake the pizza strips in a preheated oven at the maximum temperature, about 464°F, and bake for about 15 minutes. After the first 10 minutes, check the baking: the strips should be well golden and cooked, but not burned.
Immediately after baking, add a drizzle of extra virgin olive oil on each one to enhance the flavor… and they are ready to enjoy!
NOTES
If you want to vary the topping, add black olives, anchovies, capers, or a little mozzarella at the end of baking.
The pizza strips are also delicious cold or reheated the next day: ideal for snacks, picnics, or buffets.
If you liked the recipe or have any questions, feel free to comment here or on social Facebook, Pinterest, Instagram and X.
FAQ (Frequently Asked Questions)
Can I prepare the dough in advance?
Yes, you can prepare it the day before and let it rise in the fridge. I recommend taking it out at least 30 minutes before forming the strips.
Can I use whole wheat flour?
Of course, you can replace part of the white flour with whole wheat flour, but keep in mind that the dough might be denser and less soft.
