Piadina are thin, Italian flatbreads that are made by street vendors and sold sandwich-style loaded with tasty meats, cheese and vegetables. Pronounced pea-ah-DEE-nah - it’s a thin flatbread from the Romagna region of north-central Italy.
Use our fresh pizza dough to create a piadina packed with your choice of delicious fillings! For this recipe, we used a classic combination of prosciutto, burrata cheese, arugula and red onion. Satly, creamy, fresh and crisp - easy to make and perfect for lunch, a snack or a light dinner!
1x fresh pizza dough ball (divided in half)
8-10 slices prosciutto
1x ball burrata cheese
Optional: sliced red onion
Servings: 2 piadina
Preparation: 30 minutes (including resting time for the dough)
Total Time: 50 minutes (including resting time for the dough)
Kitchen Equipment: frying pan or cast iron skillet
- Cut one fresh pizza dough ball in half and roll each half into a ball. Let dough rest under a tea towel for about 20 minutes (this helps greatly when rolling the dough).
- To make the piadina, roll out each dough ball to about 8-10 inches; the dough will be fairly thin.
- Preheat a large skillet or frying pan to medium high heat.
- Brush the pan with a little olive oil (use a paper towel if you don’t have a brush).
- When the pan is hot, place one piadina at a time in the pan, pricking the dough with a fork quickly to keep the dough from bubbling up. If the dough starts to bubble up, poke the bubbles with the fork and continue cooking.
- Cook about 3-5 minutes per side or until starting to turn golden brown on each side.
- Repeat with the next dough.
- To make each Piadina sandwich, fold each cooked dough in half and fill with layers of arugula, burrata cheese, prosciutto and red onion (if using).
Recipe Pro Tips:
Try other flavour combinations like:
- Buffalo mozzarella cheese, tomato and pesto
- Grilled zucchini, mozzarella cheese and red pepper flakes