Gorgonzola and Prosciutto Pizza Tongues

Pizza Tongues Recipe (Lingue di Pizza)

Pizza Tongues (Lingue di Pizza) are a delightful and unique twist on traditional pizza, featuring a combination of a soft, flavorful dough topped with rich and savory ingredients like gorgonzola cheese, prosciutto crudo, and a fresh tomato base. These bite-sized pizza delights are perfect for gatherings or a fun weeknight meal. Below, you will find step-by-step instructions, ingredients, and nutritional information for this delicious dish.

Ingredients

Preparation

Step 1: Prepare the Poolish (Starter Dough)

• Start by making the poolish. In a bowl, mix 100g of Manitoba flour and 100g of water. Stir with a fork or spatula just until the ingredients are combined. Cover the bowl with plastic wrap and let it sit for 30 minutes.

Step 2: Add the Rest of the Ingredients

• After 30 minutes, transfer the poolish to a larger bowl. Add 200g of water, the 4g of fresh brewer’s yeast, and both the Manitoba flour and 00 flour. Mix until you obtain a smooth dough.
• Once combined, add the malt, 20g of olive oil, and 10g of salt. Knead the dough until it is soft and elastic.

Step 3: Rest the Dough

• Transfer the dough to a lightly oiled bowl, preferably a wooden one. Cover the bowl with plastic wrap and allow the dough to rise at room temperature for about 2 hours or until doubled in size.

Step 4: Portion and Shape the Dough

• After the dough has risen, punch it down to release the air. Divide the dough into four equal portions, each weighing about 200g.
• Shape each portion into a ball, dusting with just a little flour to prevent sticking. Cover the dough balls with a clean kitchen towel and let them rest for 30 minutes.

Step 5: Preheat the Oven

• Preheat the oven to 210°C (410°F) in convection mode. Prepare a baking sheet by lightly greasing it with olive oil or lining it with parchment paper.

Step 6: Prepare the Tomato Sauce

• While the dough rests, transfer the canned peeled tomatoes into a bowl and crush them with a fork. Season with salt and 10g of extra virgin olive oil to create a simple tomato sauce.

Step 7: Roll and Shape the Dough

• After the dough has rested, take each dough ball and gently press it into an oval or elongated shape, similar to a “tongue” shape, ensuring an even thickness.

Step 8: Assemble the Pizza Tongues

• Place the shaped dough onto the prepared baking sheet. Using a spoon, spread a thin layer of the tomato sauce over each piece of dough.

Step 9: Bake the First Time

• Place the baking sheet in the oven on the lower rack and bake for 15 minutes, or until the dough is slightly golden and crisp.

Step 10: Add the Gorgonzola

• Once the dough has baked, remove the pizza tongues from the oven. Scatter pieces of gorgonzola cheese over each one, ensuring it melts into the warm crust.

Step 11: Bake Again

• Return the pizza tongues to the oven and bake for an additional 5 minutes at 210°C (410°F) or until the gorgonzola is fully melted and bubbly.

Step 12: Add the Prosciutto Crudo

• Once baked, remove the pizza tongues from the oven and top with slices of prosciutto crudo. The prosciutto will slightly warm up from the residual heat of the pizza, adding a delicious salty contrast to the creamy gorgonzola.

Step 13: Serve and Enjoy

• Serve the pizza tongues immediately, fresh and hot, for the perfect appetizer or light meal.

Nutritional Information (Per Serving)

Tips and Variations:

• Dough Flavor: If you prefer a stronger flavor in the dough, you can allow the poolish (starter dough) to ferment for a longer period, even overnight, in the refrigerator.
• Cheese Variations: Try substituting the gorgonzola with other creamy cheeses such as ricotta, mascarpone, or even mozzarella for a milder flavor.
• Vegetarian Option: For a vegetarian version, swap the prosciutto with roasted vegetables like zucchini, eggplant, or bell peppers.

Enjoy making these delicious Pizza Tongues, a fun take on pizza that brings a fresh, flavorful twist to your table!