Sponsored by Italian Centre
Piadina are thin, Italian flatbreads that are made by street vendors and sold sandwich-style loaded with tasty meats, cheese and vegetables. Pronounced pea-ah-DEE-nah – it’s a thin flatbread from the Romagna region of north-central Italy.
Use our fresh pizza dough to create a piadina packed with your choice of delicious fillings! For this recipe, we used a classic combination of prosciutto, burrata cheese, arugula and red onion. Satly, creamy, fresh and crisp – easy to make and perfect for lunch, a snack or a light dinner!
- 1x fresh pizza dough ball (divided in half)
- 8-10 slices prosciutto
- 1x ball burrata cheese
- Olive oil
- Optional: sliced red onion
Servings: 2 piadina
Preparation: 30 minutes (including resting time for the dough)
Total Time: 50 minutes (including resting time for the dough)
Kitchen Equipment: frying pan or cast iron skillet
- Cut one fresh pizza dough ball in half and roll each half into a ball. Let dough rest under a tea towel for about 20 minutes (this helps greatly when rolling the dough).
- To make the piadina, roll out each dough ball to about 8-10 inches; the dough will be fairly thin.
- Preheat a large skillet or frying pan to medium high heat.
- Brush the pan with a little olive oil (use a paper towel if you don’t have a brush).
- When the pan is hot, place one piadina at a time in the pan, pricking the dough with a fork quickly to keep the dough from bubbling up. If the dough starts to bubble up, poke the bubbles with the fork and continue cooking.
- Cook about 3-5 minutes per side or until starting to turn golden brown on each side.
- Repeat with the next dough.
- To make each Piadina sandwich, fold each cooked dough in half and fill with layers of arugula, burrata cheese, prosciutto and red onion (if using).
For more great recipes, visit Italian Centre’s Recipe page
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