Prep 5 mins
Cook 10 mins
Basically a piadina is a pizza folded in half. This one is made on a grill and is more of a technique than a recipe. This was the one I made in class, and is the one dish we didn't get a written recipe for. Fill it with anything you like, although this one is really good. The amounts are a guess, just don't over fill it. If using a can of dough (like Pillsbury), cut the dough in half and make two piadinas.
- 1 (6 ounce) pizza dough
- 1 chicken breast, grilled and cut into pieces
- 1 cup tomatoes, roasted (see Oven Roasted Tomatoes)
- 1⁄4 cup arugula
- 1⁄4 cup fresh basil
- 1⁄2 cup fresh mozzarella cheese, cut into small pieces
- olive oil
- salt and pepper, to taste
- Preheat grill. You want direct and indirect heat. (Heat one side to high and one side to low, or move coals to one side).
- Shape and form dough into about a 6-inch circle on a lightly oiled work surface.
- Place the dough circles on the back of a lightly oiled cookie sheet.
- Brush top of dough with olive oil and place on the grill, over direct heat, oiled side down.
- Close the lid and let cook for about 2-3 minutes. Check to make sure it is not burning.
- When nice and browned, brush the top with olive oil and flip over.
- Let cook for about 1 min and start adding you fillings.
- Cheese should go first. This will be the "glue", so to speak, to hold the piadina together. So place cheese over entire thing.
- Next is the chicken and tomatoes. Place these on half (one side) of the circle.
- Top with basil and arugula and fold in half. Top the chicken with the cheese half.
- Move the piadina over to the indirect heat or low side and close lid.
- Let cook for about 2 min or until the cheese melts.