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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Knead the flour with the water and salt for about 7 minutes until smooth and elastic.
Divide the dough into 70-80 g balls and let rest for 15 minutes.
Dust the work surface with corn semolina and roll out each ball very thinly into a long tongue shape.
Top with tomato passata and bake at 220°C for about 8 minutes.
Remove from the oven, add another light layer of tomato and the mozzarella, then bake for another 8 minutes until golden.
Finish with a drizzle of olive oil and a sprinkle of oregano.
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Can I use regular mozzarella instead of vegan?
Yes, regular mozzarella can be used if you are not following a vegan diet.
What is the purpose of corn semolina?
Corn semolina is used for dusting the work surface to prevent the dough from sticking.
How thin should the dough be rolled out?
The dough should be rolled out very thinly into a long tongue shape.
