Italian Piadina with Prosciutto and Arugula
A rustic and simple Italian flatbread filled with savory prosciutto, peppery arugula, and creamy mozzarella.
Preparation
Get these tasks done before you start cooking.
Preparing the Piadina Dough
- 1
Combine dry ingredients
In a large bowl, whisk together the flour, baking powder, and salt.
- 2
Add wet ingredients
Add olive oil and warm water, mixing until a dough forms.
- 3
Knead and rest
Knead the dough on a floured surface for about 10 minutes until smooth. Let it rest for 30 minutes.
Tip: Do not over-knead the dough to avoid making it tough.
Preparing the Filling
- 1
Wash arugula
Wash and dry the arugula.
- 2
Slice mozzarella
Slice the mozzarella into even pieces.
- 3
Chop tomatoes
Chop the sundried tomatoes into small chunks.
How to Make Italian Piadina with Prosciutto and Arugula
Total time: 2 h · Yields 4 servings
- 1
Roll the Piadina
Divide the dough into 4 equal parts, then roll each part into a thin circle.
- 2
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.
- 3
Assemble the Filling
Once cooked, layer prosciutto, arugula, mozzarella, and sundried tomatoes on one side of the piadina and fold it over.
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