Piadini with Cherry Tomatoes and Smoked Mozzarella

Piadini with Cherry Tomatoes and Smoked Mozzarella Recipe
Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
For these sandwiches, you can use any small sweet tomatoes, such as cherry, grape, or pear. In a pinch, you can substitute store-bought flatbread for the sandwich crust. If you do, heat the bread and melt the cheese before filling the sandwiches so they will stay together.


4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 359
Caloriesfromfat 21 %
Fat 8.5 g
Satfat 3.6 g
Monofat 2.6 g
Polyfat 0.5 g
Protein 14.9 g
Carbohydrate 59 g
Fiber 3.7 g
Cholesterol 17 mg
Iron 4.6 mg
Sodium 485 mg
Calcium 143 mg


2 1/4 cups bread flour, divided
1 package dry yeast (about 2 1/4 teaspoons)
1 cup plus 2 tablespoons warm water (100° to 110°), divided
1/2 teaspoon salt
Cooking spray
3/4 cup (3 ounces) shredded smoked mozzarella cheese, divided
1 1/2 cups yellow cherry tomatoes, halved
1 1/2 cups red cherry tomatoes, halved
1/2 cup thinly sliced fresh basil
3 tablespoons balsamic vinegar
1 tablespoon extravirgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced


To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Dissolve yeast in 1/2 cup warm water in a large bowl; stir in 1/2 cup flour. Let stand 30 minutes. Add 1/2 cup plus 2 tablespoons warm water, 1 1/2 cups flour, and salt, stirring to form a soft dough. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

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, for 45 minutes 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 dough into 4 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into a 7-inch circle on a lightly floured surface. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Place dough circle in pan. Sprinkle with 3 tablespoons cheese. Cook 3 minutes or until cheese melts and dough is browned on bottom. Repeat procedure with remaining dough and cheese.

To prepare filling, combine tomatoes and remaining ingredients; toss gently to coat. Spoon 3/4 cup tomato mixture into each crust, and fold over.

Joanne Weir,

Cooking Light

July 2003
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