1984. Pizza Tongues

Pizza tongues, or lingue di pizza, are long, thin, and very crispy Italian flatbreads topped with tomato sauce, oregano, and olive oil. Often yeast-free and quick to make, they are a popular Roman/Naples street food snack designed for portability. This version uses only flour and greek yogurt to yield six pizzas rolled over semolina for added crunch.

Ingredients:

2 cups flour

1 cup greek yogurt

2 tsp salt

2 Tbsp olive oil

2.5 cups tomato passata

oregano

salt, extra olive oil

semolina, for rolling

Method:

Combine the flour, yogurt, salt, and olive oil into a dough. Knead for a few minutes to get a smooth non-sticky dough. Divide into 6 equal portions. There is not rise or rest time.

Sprinkle a bit of semolina on the counter and roll each portion into a long and wide "tongue".

Preheat oven to 475F and drizzle a baking sheet generously with extra olive oil.

Place the rolled pastry semolina side down over the olive oil in the baking sheet. Spread passata all the way to the edge, sprinkle lightly with salt, oregano, and another drizzle of olive oil.

Bake for 15-20 minutes until the edges are charred and the pizza is cooked through and crispy. Repeat for the remaining portions. Serve immediately.

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