Piadina Pizza Recipes
Using Piadina as a base for pizzas is a great idea if you’re looking for a lighter option for lunch or dinner, or if you don’t have much time but still want a nutritious meal. They’re also great fun for the family as children can get involved with making them and picking out their favourite toppings.
- Cook time:
- 8 mins
- Prep time:
- 10 mins
- Serves:
- 2
Pick your Piadina Pizza!
Using Piadina as a pizza base means that they get nice and crispy, perfect for those who prefer a thinner base over a thicker doughier one. It is also a fantastic way to use up your last few remaining Piadina, along with some cupboard staples.
While we have chosen fairly classic toppings for our Piadina pizzas, you can pick and choose whichever toppings tickle your tastebuds. Other ideas include a Mediterranean feast of a black olive tapenade base, grilled artichoke quarters, semi-dried tomatoes and crumbled feta, or indulge with ribbons of courgette, smoky pancetta lardons and a finishing drizzle of truffle oil.
Method
Step 1
For the Pesto, Prosciutto & Goats Cheese Pizza:
Preheat the oven to 200C.
Step 2
Place the Piadina on a baking sheet and spread over a couple of spoonfuls of pesto the crumble over some soft goats cheese.
Step 3
Bake on the middle shelf of the oven for 8 minutes, the edge of the Piadina should be a golden colour.
Step 4
Transfer to a serving board and top with folds of Prosciutto, a handful of rocket and a drizzle of olive oil.
Step 5
For the Fresh Margherita Piadina Pizza:
Preheat the oven to 200C.
Step 6
Place the Piadina on a baking sheet and spread over a couple of spoonfuls of passata then top with slices of Mozzarella.
Step 7
Bake on the middle shelf of the oven for 8 minutes, the edge of the Piadina should be a golden colour.
Step 8
Transfer to a serving board and scatter with cherry tomatoes halves, basil and a drizzle of olive oil.
