Piadini with Cherry Tomatoes and Smoked Mozzarella

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.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 359
  • Calories from fat: 21%
  • Fat: 8.5g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.5g
  • Protein: 14.9g
  • Carbohydrate: 59g
  • Fiber: 3.7g
  • Cholesterol: 17mg
  • Iron: 4.6mg
  • Sodium: 485mg
  • Calcium: 143mg

Ingredients

  • Crust:
  • 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
  • Filling:
  • 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

Preparation

  1. 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.
  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, 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.
  3. 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.
  4. To prepare filling, combine tomatoes and remaining ingredients; toss gently to coat. Spoon 3/4 cup tomato mixture into each crust, and fold over.
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