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Pizza bars

Masses61 minutes25 people35 calories
1/52/53/54/55/5 (17 votes)
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By Mayra Fernandez Joglar

pizza-bars-thermorecetas

Today we present you an ideal aperitif to give you a whim but without adding too many calories. And the thing is that we all (or almost all) like pizza, especially if it is homemade. So we put on our aprons and made some pizza bars with tomato sauce.

The result is a few portions crispy and delicious that we can serve at a birthday party or also as an aperitif. They are very easy to eat because they are the ideal size and shape, as if they were grissini. So forget about cutlery and plates. Put them in glasses or elongated containers and they will be very attractive on your table.

Today's pizza bars have been made very basic and natural Since they only have homemade tomato sauce, cheese and oregano, although surely we can think of many more ingredients to add.

Pizza bars

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An aperitif with the flavor of homemade pizzas.

  • Mayra Fernandez Joglar
  • Recipe type: masses
  • Calories: 35
  • Rations: 25
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

For the tomato dough

  • 100 g flour
  • 50 g butter at room temperature
  • 10 g of tomato sauce (see recipe here)
  • 1 egg (only 30 g)
  • Sal Island

For the rest

  • Egg (what we have left over from the dough)
  • 30 g tomato sauce
  • 15 g of Parmesan cheese
  • Oregano

Preparation

  1. We put the egg in a small container with a lid. Shake for a few seconds so that it is beaten.

  2. We put the flour, butter, tomato sauce, salt and 30 grams of the egg that we already have beaten in the glass. The rest we reserve for later.

  3. We mix during 10 seconds, speed 6. We check that the dough is soft and that it has come off the walls of the glass. If not, we will add a little more flour.

  4. We remove the dough from the glass and wrap it with transparent film. We let it rest for 30 minutes in the refrigerator.

  5. After the time, we preheat the oven to 180º.

  6. Roll out the dough on a lightly floured surface. We cut the dough into narrow and elongated strips (1,5 x 15 cm). We put them on a baking tray lined with baking paper.

  7. We paint them with the rest of the beaten egg that we had reserved. We cover them with a few thin strips of tomato sauce and sprinkle the cheese and oregano.

  8. We introduce the trays in the medium height of the oven and let them cook for 15 minutes or until the edges begin to be golden brown and the cheese is melted.

  9. Remove from the oven, let them cool a bit and we can serve them.

More information - Grissini or bread sticks


Discover other recipes of: Aperitif, Easy, Dough and Bread

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  1.   Jennifer said
    ago 6 years

    Hello, I made it but the dough was very wet and it took me a lot to shape it, why can that be?

    Reply to Jennifer
    1.    Mayra Fernandez Joglar said
      ago 6 years

      Hi Jennifer:

      Mass recipes are more sensitive than other types of recipes because any variable influences the result. It can be from the humidity of the environment to the type of flour. Although I lean more towards the type of tomato sauce.

      Next time try to make it a thick sauce so that it gives flavor but without adding too much moisture to the dough.

      Kisses!!

      Reply to Mayra Fernández Joglar