Piadina is an Italian flatbread that is delicious by itself or 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.
It's great for making ahead of time 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!
Piadina Dough Ingredients (Serves 8):
- 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 – ounce fresh mozzarella, sliced
- 1 – portobella mushroom, sliced
- 1 – pound Wild Idea Buffalo Italian Sausage, coarse crumbled and sautéed
- 4 – Roma tomatoes, sliced, sprinkled with salt & pepper
- 1 – cup fresh basil, julienned
- 4 – ounce 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 becomes 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.
Wine Pairing: 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.
Photo Credit: Jill O'Brien