Pizza Piadina
Piadina is a thin italian flatbread, typically prepared in the Romagna region. There is no yeast and it is quick to make. In some recipes, the olive oil is substituted with lard, we stuck with oil as we didn’t have lard in our fridge. The dough was traditionally cooked on a terracotta dish (‘Teggia”); today flat pans or griddles are commonly used.
The toppings are endless……sweet or savoury, whatever takes your fancy.
Cooking surfaces
BBQ Temperature
Ingredients
For the piadinas
- 500g plain flour
- 1 tsp salt
- 1/3 tsp baking powder
- 80 ml olive oil
- 275 ml water
For the toppings
- Mozerella
- Parma ham
- Nduja from Duchy Charcuterie
- Rocket
- Mushrooms
- Whatever else takes your fancy.
Method
For the piadina
- Set your Egg for a direct cook at 200°C with just your stainless steel grid.
- To make the dough, place your flour, salt and baking powder in a bowl. Mix together.
- Add the oil and the water. Mix it all together for a few minutes. You’re looking for a soft dough. It should be soft but not sticky.
- Cover the dough with cling film and leave to rest for 30 minutes at room temperature.
- When ready to cook, heat a nonstick skillet on your Egg..
- Now fry your piadina for about 1 minute a side or until it bubbles, Repeat this twice, pricking with a fork.
- The piadina will take about 4 minutes in all to cook. It should be a nice golden colour and have the characteristic small charred spots on the surface..
Building your pizza
- Cut one of your piadina from the centre directly to the outside.
- You can place your favourite toppings onto each quarter.
- Fold the piadina into quarters. We like to put the mozzarella in the middle.
- Cook your piadina in your skillet for a further 3 minutes a side. This should cook the fillings and melt the mozzarella.