# Lingue croccanti ai pomodori

Crispy, tomato-topped flatbreads that require no long rising times or mixers, perfect for aperitifs or appetizers.

- Servings: 5 servings
- Cuisine: Italian
- Category: Appetizer
- Diet: vegetarian
- Language: en

## Ingredients

- 400 g flour (12 g protein)
- 100 g re-milled semolina
- 320-350 ml water
- 20-30 ml extra virgin olive oil
- 5 g instant yeast for savory preparations
- 12 g salt
- tomatoes, dressed with oil, salt, fresh basil and dried oregano
- extra virgin olive oil, drizzle (optional)

## Instructions

1. In a bowl, combine flour, semolina, instant yeast, and salt.
2. Mix and add about half of the water.
3. Once absorbed, continue adding the remaining water, little by little.
4. Incorporate the oil last.
5. Knead until the dough is smooth and homogeneous.
6. Cover and let rest for 15 minutes.
7. Divide the dough into portions of approximately 100 g each.
8. Form into balls and let rest for 5 minutes.
9. Using plenty of semolina, roll out each portion with a rolling pin into a very thin disk, about 2-3 mm thick.
10. Transfer each piece onto a lightly greased sheet of parchment paper.
11. Evenly distribute the pre-dressed tomatoes.
12. Complete with an extra drizzle of oil.
13. Bake in a preheated oven at 230-240°C for about 10 minutes, until golden and crispy.
14. Transfer immediately to a wire rack and let cool for a few minutes before serving.

## Equipment

- bowl
- rolling pin
- parchment paper
- oven
- wire rack

## Source

- Original video: https://www.instagram.com/reel/DbSs-61qca6/?igsh=c2phcDg0Mm13ODAy
- Creator: Pasquale Cannatà
- Recipe page: https://www.cliprecipe.com/recipe/510446c9-e37f-4def-8049-c42ccdaf3e8c
- Extracted: 2026-07-28

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt