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🍕 Crispy Dough Strips with Sun-Dried Tomatoes and Goat Cheese

559 kcal · 30 min · 4 servings

Ingredients

• 500 g cherry tomatoes (red and yellow)
• 4 tbsp olive oil
• 0.5 cube yeast
• 400 g flour (and some flour for the work surface)
• salt
• 3 garlic cloves
• 6 sprigs thyme
• 100 g goat cream cheese
• pepper
• 30 g pine nuts (2 tbsp)

Instructions

1. 1. Wash the tomatoes thoroughly.
2. 2. Cut the tomatoes in half.
3. 3. Line a baking tray with baking paper.
4. 4. Place the tomato halves on the tray with the cut side facing up.
5. 5. Drizzle the tomatoes with one tablespoon of olive oil.
6. 6. Preheat the oven.
7. 7. Set the temperature to 100 degrees (80 degrees for fan-assisted or gas mark 1).
8. 8. Dry the tomatoes in the oven for 45 minutes.
9. 9. Dissolve the yeast in about 200 milliliters of lukewarm water.
10. 10. Sift the flour together with half a teaspoon of salt into a large bowl.
11. 11. Pour the yeast-water mixture and the remaining oil into the dry ingredients.
12. 12. Knead the dough with the machine's dough hooks until it is smooth and elastic.
13. 13. Cover the bowl.
14. 14. Let the dough rise in a warm place for about 45 minutes.
15. 15. Peel the garlic.
16. 16. Finely chop the garlic.
17. 17. Wash the thyme sprigs.
18. 18. Shake the sprigs dry.
19. 19. Pluck the small thyme leaves from the stems.
20. 20. Season the goat cheese with salt and pepper.
21. 21. Take the dried tomatoes out of the oven.
22. 22. Mix the pine nuts with the chopped garlic and the tomato halves.
23. 23. Dust your work surface with some flour.
24. 24. Knead the risen dough vigorously once more.
25. 25. Divide the dough into four equal pieces.
26. 26. Roll each piece into a narrow flatbread.
27. 27. Place the dough flatbreads on a baking tray lined with baking paper.
28. 28. Distribute the seasoned goat cheese evenly over the dough flatbreads.
29. 29. Place the prepared tomato-garlic mixture on the dough.
30. 30. Sprinkle the fresh thyme leaves over the top.
31. 31. Preheat the oven again.
32. 32. Set the temperature to 220 degrees (200 degrees for fan-assisted or gas mark 3 to 4).
33. 33. Bake the pizza tongues for 20 to 25 minutes.

Nutrition per serving

• kcal: 559
• Protein: 17 g · Fett/Fat: 18 g · Carbs: 80 g