Lingue di Pizza (Quick and Crispy Pizza)
Lingue di Pizza are a delicious street food snack. The long, thin and crispy pizzas are yeast-free and super quick and easy to make (just 1 hour resting time). Perfect for lunch or an aperitivo!
Servings: 4 pizzas (serves 8)
Equipment
- 17x11.5 inch Baking tray
- Rolling pin
Ingredients
- 200 g Italian 00 flour or all-purpose flour (1.5 cups spooned and levelled)
- 130 g Semola Rimacinata plus more for dusting (3/4 cup plus 1 tablespoon)
- ½ teaspoon baking powder
- ½ teaspoon fine salt
- 200 ml water (3/4 cup plus 1 tablespoon)
- 1 tablespoon olive oil plus extra for greasing
Topping 1 (for 4 pizzas)
- 560 g (2 cups) Passata (tomato puree US)
- 1/2 teaspoon dried oregano
- 1 garlic clove
- Olive oil
- Salt and pepper
Topping 2 (for 4 pizzas)
- 2 large waxy potatoes
- Fresh rosemary
- Olive oil
- Salt and pepper
Instructions
Make the dough
- Put the flour, semola, baking powder and salt in a large mixing bowl and mix them together. Add the olive oil and water and mix to form a rough dough.
- Place the dough on a clean work surface and knead for a few seconds into a ball. Cover the dough with the mixing bowl (or use plastic wrap) and leave it to rest for 1 hour.
Prep the toppings
- For the tomato topping, put the passata in a bowl with the oregano, crushed garlic clove, a pinch of salt and pepper and a drizzle of olive oil. Mix until combined, then set aside.
- For the potato topping, thinly slice the potatoes as thin as possible (I keep the skin on but you can peel it if you prefer) then set them aside.
Assemble and bake
- Pre-heat the oven to 250C (480F). Grease a baking tray generously with olive oil.
- When the dough has rested, cut it into 4 quarters. Lightly dust your work surface with semola and roll one quarter of the dough out into a long thin pizza using a rolling pin. Make sure you roll it out long enough to fit your tray (our tray is 17x11.5 inches).
For the tomato topping
- Lay the dough on the baking tray and cover it with tomato sauce all the way to the edges. Repeat with the rest of the dough (I usually do this in 2 batches as I can only fit 2 on a tray at a time).
- Bake in the oven for 10 minutes, then remove them from the oven and spread on another layer of tomato sauce. Bake for a further 10 minutes, then remove from the oven and serve.
For the potato topping
- For the potato topping, drizzle your rolled out dough with olive oil then lay thin slices of potato over the dough, sprinkle with sea salt, fresh rosemary and then a drizzle of more olive oil.
- Bake in the oven for 15-20 minutes until golden around the edges.
Notes
- Topping amounts - Each topping option in the ingredients list makes enough for the whole batch of dough (4 pizzas). You can cut this in half to make 2 pizzas instead.
- Storage - best served immediately and eaten the same day.
- Use a scale for best results - I highly recommend using a kitchen scale to weigh both flours for best results. I always measure the ingredients in cups myself for each recipe, but I find this can vary greatly with flour in particular. When using cups, I always measure the flour by spooning it into the cup and levelling it off with a knife.
Nutrition
Calories: 385kcal | Carbohydrates: 75g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 387mg | Potassium: 735mg | Fiber: 5g | Sugar: 7g | Vitamin A: 718IU | Vitamin C: 15mg | Calcium: 75mg | Iron: 6mg
