If you’ve never tried pizza tongues before, you’re in for a delicious surprise! Popular in Italy, these thin and crispy strips of pizza dough are topped with a simple tomato sauce, oregano, and fresh basil. They’re like a lighter, crunchier cousin of pizza—easy to make, fun to eat, and perfect for serving as a snack, appetizer, or quick lunch.
Pizza tongues (lingue di pizza) are one of those Italian bakery classics that instantly make you feel at home. The name comes from their shape—long, flat strips of dough that resemble a tongue. While the dough is very similar to pizza, the texture is different: light, crisp, and irresistibly crunchy. A touch of olive oil keeps the crust tender, while the tomato sauce, oregano, and basil bring that unmistakable Mediterranean flavor.
These are wonderful straight out of the oven, but they’re also a great make-ahead snack. You can enjoy them warm, at room temperature, or even pack them for a picnic. Once you try them, you’ll see why they’re such a beloved treat in Italy.
Ingredients You’ll Need (Full recipe below)
- All-purpose flour or Italian 0 flour
- Water
- Salt
- Olive oil
- Crushed tomatoes
- Oregano
- Fresh basil
Pizza “Tongues”
Ingredients
Method
- In a bowl, combine the flour, salt, water, and olive oil, mixing until you have a smooth, elastic dough.
- Lightly flour your work surface and roll the dough out as thinly as possible.
- Cut the dough into long, tongue-shaped strips using a knife or pizza cutter.
- Place the dough strips on a baking sheet lined with parchment paper.
- In a separate bowl, mix crushed tomatoes with a pinch of salt, a drizzle of olive oil, oregano, and chopped fresh basil to make a flavorful sauce.
- Spread the tomato mixture evenly over each dough strip.
- Bake in a preheated oven at 480°F (250°C) for 12–15 minutes, until the edges are golden and crispy.
- Serve warm and enjoy—these pizza tongues are best fresh from the oven, bursting with flavor and aroma.
