Piadina

1 HOUR 35 MINS

This homemade Piadina (Italian flatbread) is filled with prosciutto, mozarella, seasoned ricotta and baby arugula. It's the perfect snack or light lunch!

Author: The Candid Appetite

Serves: 8 piadine

INGREDIENTS

subheading: Piadina:

3½ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon kosher salt, plus more for serving

½ cup vegetable shortening

¾ cup warm water

¼ cup olive oil

subheading: Filling:

1 cup ricotta

2 tablespoons fresh lemon juice, divided

2 tablespoons olive oil, divided

salt and pepper

4 ounces baby arugula

4 ounces sliced mozzarella

¼ pound thinly sliced prosciutto

INSTRUCTIONS

To make the piadina dough, in the bowl of a stand mixer fitted with the dough hook, combine the flour, baking soda and salt. Add the shortening and mix until blended through and the mixture looks like fine sand. Stir in the warm water until the dough comes together. Knead on high for about 5 minutes until it pulls away from the sides of the bowl and is smooth and not sticky. If the dough doesn't come together, add a small amount of water more a tablespoon at a time, until it does. Cover with a kitchen towel and allow to rest at room temperature for 30 minutes. To make the piadina dough, in the bowl of a stand mixer fitted with the dough hook, combine the flour, baking soda and salt. Add the shortening and mix until blended through and the mixture looks like fine sand. Stir in the warm water until the dough comes together. Knead on high for about 5 minutes until it pulls away from the sides of the bowl and is smooth and not sticky. If the dough doesn't come together, add a small amount of water more a tablespoon at a time, until it does. Cover with a kitchen towel and allow to rest at room temperature for 30 minutes.

Preheat oven to 225 degrees F. Heat a cast-iron skillet over moderate heat until very hot.

Directions at thecandidappetite.com

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