A piadine is an Italian flatbread sandwich made by cooking dough over coals and then folding the thin bread over dressed greens or vegetables. Our version is baked in the oven and uses refrigerated pizza crust for speed and ease.
- Yield: 4 Servings
- Preparation Time: 5 Minutes
- Cooking Time: 10 Minutes
- Cooking spray
- 1 (11-ounce) package refrigerated thin-crust pizza crust dough
- 2 teaspoons extra-virgin olive oil, divided
- 1 small garlic clove, minced
- 3 large basil leaves, cut into thin strips
- ¼ teaspoon freshly ground black pepper, divided
- 1 tablespoon balsamic vinegar
- 1⁄8 teaspoon salt
- 4 cups loosely packed arugula
- 1½ cups diced seeded plum tomato (about 2)
- 4 (0.67-ounce) slices reduced-fat provolone cheese (such as Sargento)
How to Make It
- Preheat oven to 425°.
- Coat a large baking sheet with cooking spray. Roll out dough onto prepared baking sheet; cut dough crosswise in half, creating 2 smaller rectangles. Brush surface of dough with 1 teaspoon oil; sprinkle with garlic, basil, and 1⁄8 teaspoon pepper. Bake at 425° for 8 minutes or until crust is golden but still pliable.
- While crust bakes, combine remaining oil, remaining 1⁄8 teaspoon pepper, vinegar, and salt in a large bowl, stirring with a whisk. Add arugula and tomatoes; toss well.
- Arrange cheese slices lengthwise down long side of crusts; top with arugula mixture. Fold dough over filling, creating 2 long rectangle sandwiches. Bake an additional 1 to 2 minutes or until cheese melts. Cut each rectangle crosswise in half. Serve immediately.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.