Pizza tongues are crispy, unleavened and super easy to make. Perfect to enjoy warm and seasoned as you like.
Step 1 of 6: Knead the flour and water, then add the salt and finally the oil.
Step 2 of 6: Form a dough ball and let it rest for 30 minutes.
Step 3 of 6: Divide the dough into three parts and roll out the pizza tongues.
Step 4 of 6: Place them on a baking tray with oiled parchment paper, add a little sauce and bake at 250°C in a conventional oven, on the lower rack, for 10 minutes.
Step 5 of 6: Take them out, add more sauce and bake again in the middle rack for another 10 minutes.
Step 6 of 6: Once crispy and a little burnt, season to taste (I added dried oregano).
Recipe by
Portion: the weight of the ingredients divided by 3 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Allergens detected: Gluten
| Average values | Per serving102 g · 1 of 3 | Per 100 g |
|---|---|---|
| Energy | 1,385 kJ331 kcal | 1,353 kJ323 kcal |
| Fat | 0.85 g | 0.83 g |
| of which saturated fatty acids | 0.14 g | 0.14 g |
| Carbohydrates | 71.3 g | 69.67 g |
| of which sugars | 1.09 g | 1.07 g |
| Fibre | 2.35 g | 2.3 g |
| Protein | 11.25 g | 10.99 g |
| Salt | 0.92 g | 0.9 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
