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.
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- Calories: 314
- Calories from fat: 0.0%
- Fat: 12.3g
- Saturated fat: 3.6g
- Monounsaturated fat: 5g
- Polyunsaturated fat: 1.6g
- Protein: 12.2g
- Carbohydrate: 39.8g
- Fiber: 2g
- Cholesterol: 10mg
- Iron: 2.2mg
- Sodium: 730mg
- Calcium: 188mg
- 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)
- 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.
- Serve with: Lemony Chickpea Salad
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