ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Margherita Piadine

Oxmoor House
Prep time 5 mins
Cook time 10 mins
Yield 4 servings (serving size: 1 sandwich)
A piadine is an Italian flatbread sandwich made by cooking dough over coals and then folding the thin bread over dressed greens or vegetables. Our version is baked in the oven and uses refrigerated pizza crust for speed and ease.


  • Cooking spray
  • 1 (11-ounce) package refrigerated thin-crust pizza crust dough
  • 2 teaspoons extra-virgin olive oil, divided
  • 1 small garlic clove, minced
  • 3 large basil leaves, cut into thin strips
  • 1/4 teaspoon freshly ground black pepper, divided
  • 1 tablespoon balsamic vinegar
  • 1/8 teaspoon salt
  • 4 cups loosely packed arugula
  • 1 1/2 cups diced seeded plum tomato (about 2)
  • 4 (0.67-ounce) slices reduced-fat provolone cheese (such as Sargento)

Nutrition Information

  • calories 314
  • caloriesfromfat 0.0 %
  • fat 12.3 g
  • satfat 3.6 g
  • monofat 5 g
  • polyfat 1.6 g
  • protein 12.2 g
  • carbohydrate 39.8 g
  • fiber 2 g
  • cholesterol 10 mg
  • iron 2.2 mg
  • sodium 730 mg
  • calcium 188 mg

How to Make It

  1. Preheat oven to 425°.

  2. Coat a large baking sheet with cooking spray. Roll out dough onto prepared baking sheet; cut dough crosswise in half, creating 2 smaller rectangles. Brush surface of dough with 1 teaspoon oil; sprinkle with garlic, basil, and 1/8 teaspoon pepper. Bake at 425° for 8 minutes or until crust is golden but still pliable.

  3. While crust bakes, combine remaining oil, remaining 1/8 teaspoon pepper, vinegar, and salt in a large bowl, stirring with a whisk. Add arugula and tomatoes; toss well.

  4. Arrange cheese slices lengthwise down long side of crusts; top with arugula mixture. Fold dough over filling, creating 2 long rectangle sandwiches. Bake an additional 1 to 2 minutes or until cheese melts. Cut each rectangle crosswise in half. Serve immediately.

  5. Serve with: Lemony Chickpea Salad

Cooking Light Fresh Food Fast Weeknight Meals