Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2

A piadina, a thin, chewy flatbread cooked over coals, is an ideal vehicle to showcase fresh produce. Our entree version is baked in the oven and then topped with a salad, juicy stone fruit, nuts, and grassy goat cheese.

Joanne Weir
Recipe by Cooking Light July 2008

Gallery

Becky Luigart-Stayner; Styling: Leigh Ann Ross

Recipe Summary

Yield:
4 servings (serving size: 1/2 piadina)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Combine first 5 ingredients in a large bowl; stir with a whisk. Set aside.

  • Punch Flatbread Dough down; cover and let rest 5 minutes. Divide dough into 2 equal portions. Working with one portion at a time (cover remaining dough), roll each half into a 12-inch circle on a floured surface. Place each dough circle on a baking sheet sprinkled with 1 tablespoon cornmeal. Brush each portion with 1 teaspoon oil, leaving a 1/2-inch border. Pierce entire surface liberally with a fork. Bake at 350° for 10 minutes or until crisp.

  • Add arugula, plums, and almonds to vinegar mixture; toss gently to coat.

  • Remove flatbreads to cutting board; top each with half of arugula mixture and 1/4 cup goat cheese. Cut each piadina in half.

Nutrition Facts

421 calories; calories from fat 26%; fat 12g; saturated fat 3.1g; mono fat 6.4g; poly fat 1.7g; protein 13.2g; carbohydrates 65.6g; fiber 4.2g; cholesterol 7mg; iron 4.6mg; sodium 476mg; calcium 75mg.
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