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Olive Piadine with Arugula Salad and Caper Vinaigrette

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield 4 servings (serving size: 1/2 piadine)
If you don't have a pizza stone, use a preheated jelly-roll pan or baking sheet. Serve with chickpea or lentil stew.


  • Dough:
  • 5.1 ounces all-purpose flour (about 1 cup plus 2 tablespoons), divided
  • 7 tablespoons warm water (100° to 110°), divided
  • 1 teaspoon dry yeast
  • 6 tablespoons coarsely chopped pitted picholine olives
  • 1 teaspoon extra-virgin olive oil
  • 1/4 teaspoon salt
  • Cooking spray
  • 1 teaspoon cornmeal
  • Salad:
  • 1 1/2 cups arugula
  • 1 1/2 cups frisée
  • 1/4 cup pine nuts, toasted
  • 1 1/2 tablespoons capers, coarsely chopped
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons white wine vinegar
  • 1/2 teaspoon caper brine
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon kosher salt
  • 1/2 shallot, thinly sliced
  • 1 small garlic clove, minced

Nutrition Information

  • calories 300
  • fat 16.9 g
  • satfat 1.6 g
  • monofat 9.3 g
  • polyfat 4.8 g
  • protein 6.4 g
  • carbohydrate 33.5 g
  • fiber 1.8 g
  • cholesterol 0.0 mg
  • iron 2.7 mg
  • sodium 610 mg
  • calcium 41 mg

How to Make It

  1. To prepare dough, weigh or lightly spoon flour into a dry measuring cup and spoons, and level with a knife. Combine 2 tablespoons flour, 3 tablespoons warm water, and yeast in a large bowl; let stand 20 minutes. Add remaining 5 ounces flour (about 1 cup), remaining 1/4 cup warm water, olives, oil, and 1/4 teaspoon salt; stir until smooth. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

  2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 2 hours or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide in half. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into an 8-inch circle on a floured surface. Place dough on a baking sheet coated with cooking spray and sprinkled with cornmeal.

  3. Position an oven rack in the lowest setting. Place a pizza stone on the lowest rack. Preheat oven to 500°. Preheat pizza stone for 30 minutes before baking dough.

  4. Slide rolled dough onto preheated pizza stone, using a spatula as a guide. Bake on lowest oven rack at 500° for 7 minutes. Remove flatbread to cutting board.

  5. To prepare salad, combine arugula and remaining ingredients in a bowl; toss to coat. Place 1 1/2 cups salad on each flatbread. Fold flatbread over salad; cut piadines in half.

  6. Wine note: The Mediterranean ingredients of this dish call for a wine of the region. Look for whites made from southern Italy's fiano grape, like Mandrarossa Fiano 2008 ($9) from Sicily. —Jeffery Lindenmuth