Italian Piadina with Prosciutto and Arugula
An Italian Flatbread Delight
A rustic and simple Italian flatbread filled with savory prosciutto, peppery arugula, and creamy mozzarella.
- 1 h 30 min
- 4
- Easy
Ingredients
For the Piadina Dough
For the Filling
For the Dressing
Preparation
Preparing the Piadina Dough
Combine dry ingredients
In a large bowl, whisk together the flour, baking powder, and salt.
Add wet ingredients
Add olive oil and warm water, mixing until a dough forms.
Knead and rest
Knead the dough on a floured surface for about 10 minutes until smooth. Let it rest for 30 minutes.
Do not over-knead the dough to avoid making it tough.
Preparing the Filling
Wash arugula
Wash and dry the arugula.
Slice mozzarella
Slice the mozzarella into even pieces.
Chop tomatoes
Chop the sundried tomatoes into small chunks.
Cooking Process
Roll the Piadina
Divide the dough into 4 equal parts, then roll each part into a thin circle.
Cook the Piadina
Heat a non-stick pan over medium-high heat and cook each side of the piadina for about 2 minutes until bubbles form and it’s golden brown.
Assemble the Filling
Once cooked, layer prosciutto, arugula, mozzarella, and sundried tomatoes on one side of the piadina and fold it over.
Plating & Serving
Italian Piadina with Prosciutto and Arugula
Italian Piadina with Prosciutto and Arugula
Slice and serve
Cut the piadina into wedges and serve warm on a rustic wooden board for an authentic Italian experience.