Piadina is an Italian Flat bread that is delicious by itself or is used in place of bread to make a sandwich or pizza. The dough is wonderful to work with and the aroma when it cooks will bring volunteer taste testers to your door. A great make ahead meal for easy entertaining or casual family meals. Simply prepare your crust in advance, have toppings ready to go and have your guests create their own!
(Serves 8 )
Piadina Dough Ingredients:
- 1 pkg. quick yeast
- ½ cup warm water
- ½ cup flour
- 3 ½ cups flour
- 1 teaspoon salt
- 1 cup cold water
- 2 tablespoons olive oil
Buffalo Piadina Toppings:
- 8 oz. fresh mozzarella, sliced
- 1 portabella mushroom, sliced
- 1 lb. Wild Idea Buffalo Italian Sausage, coarse crumbled and sautéed
- 4 Roma Tomatoes, sliced, sprinkle with salt & pepper
- 1 cup fresh basil, julienned
- 4 oz. parmesan, grated + more for passing
- Mix yeast, water and ½ cup flour together.
- Cover and let rest for 20 minutes. Mixture will be double in size and bubble.
- Add remaining flour, salt, water and olive oil, knead together for 5 minutes.
- Place in lightly oiled bowl, cover and allow dough to double in size. About 2 hours.
- Divide dough into 8 pieces and roll out on a lightly floured surface into 8 inch circles.
- Place grill tiles or bricks on grill grates and turn heat to 400*.
- Place rolled dough on tiles and grill for 1 minute each side, or until dough has puffed slightly and become lightly browned. Keep grill lid closed during cooking.
- Place crust on pizza stone or make individual pans of foiled parchment and top with favorite toppings. Keep toppings in balance so all flavors are equally represented.
- Return prepared pizza to 400* grill. Close lid and continue to cook for 5 minutes or until cheese is melted.
Remove from grill. Cut each pizza into 4. Serve with green salad for a complete meal.
California, Estancia Merlot, Keyes Canyon Ranch 2009
Full fruit nose with hints of cherry and earth on the palate. Well rounded with a smooth, lingering finish.
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