Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield
4 servings (serving size: 1/2 piadina)

A piadina, a thin, chewy flatbread cooked over coals, is an ideal vehicle to showcase fresh produce. Our entree version is baked in the oven and then topped with a salad, juicy stone fruit, nuts, and grassy goat cheese.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Combine first 5 ingredients in a large bowl; stir with a whisk. Set aside.

Step 3

Punch Flatbread Dough down; cover and let rest 5 minutes. Divide dough into 2 equal portions. Working with one portion at a time (cover remaining dough), roll each half into a 12-inch circle on a floured surface. Place each dough circle on a baking sheet sprinkled with 1 tablespoon cornmeal. Brush each portion with 1 teaspoon oil, leaving a 1/2-inch border. Pierce entire surface liberally with a fork. Bake at 350° for 10 minutes or until crisp.

Step 4

Add arugula, plums, and almonds to vinegar mixture; toss gently to coat.

Step 5

Remove flatbreads to cutting board; top each with half of arugula mixture and 1/4 cup goat cheese. Cut each piadina in half.

Ratings & Reviews

ChefLeesher's Review

ChefLeesher
August 12, 2013
N/A

photochica's Review

berkeley172
August 06, 2010
I really love this meal, but haven't made it as often I would like because of the time required for the dough. I use mache instead of arugula. I love the texture that the cornmeal gives the flatbread. It's suprisingly hearty.

berkeley172's Review

photochica
March 15, 2009
I've made this for five different people and they've all loved it. The chewy crust is delicious.