Goat Cheese and Greens Piadine

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

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.

Yield: 4 servings (serving size: 1/2 piadina)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 421
  • Calories from fat: 26%
  • Fat: 12g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 6.4g
  • Polyunsaturated fat: 1.7g
  • Protein: 13.2g
  • Carbohydrate: 65.6g
  • Fiber: 4.2g
  • Cholesterol: 7mg
  • Iron: 4.6mg
  • Sodium: 476mg
  • Calcium: 75mg


  • 1 tablespoon minced shallots
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons extravirgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 recipe Flatbread Dough
  • 2 tablespoons cornmeal, divided
  • 2 teaspoons extravirgin olive oil, divided
  • 3 cups trimmed arugula (about 2 ounces)
  • 1 1/2 cups thinly sliced ripe plums (about 2)
  • 2 1/2 tablespoons chopped unsalted almonds, toasted
  • 1/2 cup (about 2 ounces) crumbled goat cheese


  1. 1. Preheat oven to 350°.
  2. 2. Combine first 5 ingredients in a large bowl; stir with a whisk. Set aside.
  3. 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.
  4. 4. Add arugula, plums, and almonds to vinegar mixture; toss gently to coat.
  5. 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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