Prosciutto-Mozzarella Piadine

Name: Prosciutto-Mozzarella Piadine
Cook time: 35 min
Total time: 4 h 15 min
Yield: 4
Ingredients: 2 c. all-purpose flour; 1/2 tsp. baking powder; 1 1/2 tsp. kosher salt; kosher salt; c. water; 1/4 c. milk; 4 tbsp. butter; vegetable oil; 4 c. baby arugula; 1 tbsp. extra-virgin olive oil; Freshly ground pepper; 16 slice prosciutto; 8 slice fresh mozzarella

Published: Aug 16, 2012

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Yields:

Cook Time:

35 mins

Total Time:

4 hrs 15 mins

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Piadina is a pan-grilled sandwich made with a quick baking-powder flatbread. (If you're in a rush, you could use a flour tortilla instead.) This recipe is from Casa Olivi in Le Marche.

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Ingredients

2 cups all-purpose flour
1/2 tsp. baking powder
1 1/2 tsp. kosher salt
kosher salt
cup water
1/4 cup milk
4 Tbsp. butter
vegetable oil
4 cups baby arugula
1 Tbsp. extra-virgin olive oil
Freshly ground pepper
16 slice prosciutto
8 slice fresh mozzarella

Directions

1. Step 1In a stand mixer fitted with the dough hook, mix the flour with the baking powder and 1 1/2 teaspoons of salt. Add the water, milk, and butter and beat at low speed for 10 minutes. Form the dough into a ball and transfer to an oiled bowl. Cover and let stand for 3 hours.
2. Step 2On a floured surface, form the dough into 4 balls; set them on a floured baking sheet. Cover and let stand for 30 minutes.
3. Step 3Preheat the oven to 350 degrees F. Heat a large cast-iron skillet. Roll out 1 ball of dough to a 10-inch round; prick with a fork. Oil the skillet. Add the round and cook over moderately high heat until it browns on the bottom and bubbles on top. Flip the round and cook until it's browned on the bottom; transfer to a baking sheet. Repeat with the remaining dough.
4. Step 4In a bowl, toss the arugula and olive oil; season with salt and pepper. Divide the prosciutto, mozzarella, and arugula among the flatbreads and fold over. Bake until the mozzarella is softened. Cut into wedges and serve.