Italian Piadina with Prosciutto and Arugula

Name: Italian Piadina with Prosciutto and Arugula
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: All-purpose flour; Baking powder; Salt; Olive oil; Water (warm); Prosciutto; Fresh arugula; Fresh mozzarella, sliced; Sundried tomatoes, chopped; Olive oil; Balsamic vinegar; Salt and freshly ground black pepper

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

All-purpose flour

3 cups

Baking powder

1 teaspoon

Salt

1 teaspoon

Olive oil

1/4 cup

Water (warm)

1 cup

For the Filling

Prosciutto

8 slices

Fresh arugula

2 cups

Fresh mozzarella, sliced

8 ounces

Sundried tomatoes, chopped

1/4 cup

For the Dressing

Olive oil

2 tablespoons

Balsamic vinegar

1 tablespoon

Salt and freshly ground black pepper

to taste

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.

Use high-quality prosciutto for the best flavor.

Plating & Serving