Feast tongues from the sheet metal
easy
75 mins
75 mins
Ingredients
- 250 g Flour
- 1/2 cube (21 g) Yeast
- 6 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 3 medium-sized tomatoes
- 4 packs (220 g each; tear-off weight: 125 g) Mozzarella cheese
- 200 g Mushrooms
- 150 g cooked ham (in slices)
- 1 jar(s) (210 ml; separation weight: 150 g) Tuna, natural
- 3 medium-sized onions
- 50 g black olives
- 7-10 Tbsp black pepper
- 7-10 Tbsp dried herbs of Provence
- 2 TABLESPOONS Olive oil
- 7-10 Tbsp Basil leaves
- 7-10 Tbsp Flour
Directions
- 1
Put the flour in a bowl. Make a depression in the middle. Dissolve the yeast in 175 ml lukewarm water. Pour into the hollow, mix with some flour and leave to rise covered in a warm place for about 15 minutes.
- 2
Add oil and 1/2 teaspoon of salt to the flour and knead everything into a smooth dough. Let it rise again for about 30 minutes. In the meantime, wash, clean and slice the tomatoes for the topping. Drain the mozzarella and cut into slices.
- 3
Clean, wash and slice the mushrooms. Cut ham into wide strips. Drain tuna. Peel onions and cut into rings. Knead the dough again on a floured work surface and divide into 4 parts.
- 4
Roll out long tongues in the width of the sheet. Place on the floured baking tray. Cover with prepared ingredients and olives. Season with salt, pepper and dried herbs. Drizzle olive oil over it.
- 5
Bake in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for about 20 minutes. Serve garnished with basil as desired.
Nutrition Facts
750 kcal
49 g
43 g
41 g
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