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
| Ingredient | Quantity |
|---|---|
| Manitoba flour | 100g |
| Water | 100g |
| Fresh brewer’s yeast | 1g |
| Manitoba flour (additional) | 200g |
| 00 flour | 200g |
| Water (additional) | 200g |
| Fresh brewer’s yeast (additional) | 4g |
| Malt | 1 teaspoon |
| Extra virgin olive oil | 20g |
| Table salt | 10g |
| Canned peeled tomatoes | 250g |
| Prosciutto crudo | 120g |
| Gorgonzola cheese | 80g |
| Extra virgin olive oil (additional) | 10g |
| Table salt (additional) | 1 teaspoon |
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)
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~330 kcal |
| Protein | ~10g |
| Fat | ~18g |
| Carbohydrates | ~35g |
| Fiber | ~2g |
| Sodium | ~800mg |
| Cholesterol | ~25mg |
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!
