Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield
4 servings (serving size: 1/2 piadina)

A piadina, a thin, chewy flatbread cooked over coals, is an ideal vehicle to showcase fresh produce. Our entree version is baked in the oven and then topped with a salad, juicy stone fruit, nuts, and grassy goat cheese.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Combine first 5 ingredients in a large bowl; stir with a whisk. Set aside.

Step 3

Punch Flatbread Dough down; cover and let rest 5 minutes. Divide dough into 2 equal portions. Working with one portion at a time (cover remaining dough), roll each half into a 12-inch circle on a floured surface. Place each dough circle on a baking sheet sprinkled with 1 tablespoon cornmeal. Brush each portion with 1 teaspoon oil, leaving a 1/2-inch border. Pierce entire surface liberally with a fork. Bake at 350° for 10 minutes or until crisp.

Step 4

Add arugula, plums, and almonds to vinegar mixture; toss gently to coat.

Step 5

Remove flatbreads to cutting board; top each with half of arugula mixture and 1/4 cup goat cheese. Cut each piadina in half.

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