Lingue di Pizza
San Marzano Tomatoes, French Shallots, Parsley, Olive Oil, Sea Salt
Chef Matt Diaz of Bar Birba | Brooklyn, NY
This is an homage to hanging out in Rome and jumping around and eating at every forno I could find in the city. The shallots and tomatoes bring great acid and sweetness that perfectly mellow over the 6-minute bake time.
Adapted by StarChefs | FEbruary 2026 | Photo: ALexander Zeren
INGREDIENTS
All-purpose flour
400 grams pizza dough
Crushed San Marzano tomatoes
3 French shallots, thinly sliced
Olive oil
Chopped flat-leaf parsley
Flaky salt
METHOD
Heat oven to 600°F. On a lightly floured work surface, stretch dough into a long oval shape. Top with even layer crushed tomatoes followed by sliced French shallots and a drizzle olive oil. Transfer to an oiled sheet tray and bake 6 minutes, or until toasted and lightly charred. Finish with parsley, salt, and additional drizzle olive oil.
