PIADIPIZZA

Identity Card of the Recipe

Ingrediants

For the wraps

400 g of white flour of type 00
200-220 ml of water
7 g of salt
3 tablespoons of extra virgin olive oil

For the filling

200 g of tomato puree
2 tablespoons of extra virgin olive oil
150 g of mozzarella
1 teaspoon of oregano
200 g of peppers

Materials Needed

Bowl
Sieve
Rolling pin
Transparent film
Baking tray
Baking paper

Preparation

Please note

In this recipe we propose the preparation of "piadine" at home; however, to speed up the times, you can also buy prepackaged wraps.

First, prepare the wraps (variant without lard). In a bowl, sift the white flour, add the salt, the oil and knead by adding the water: you will have to obtain a soft and velvety dough.
To facilitate the subsequent drafting, let the dough rest, wrapping it in cling film.
Meanwhile, wash the peppers, cut them in half, remove the stalk and internal filaments, then cut them into strips. Sauté the peppers in a pan adding a drizzle of oil, a pinch of salt and pepper. Cook for about ten minutes.
Pour the tomato puree into a saucepan, add a drizzle of oil, a teaspoon of oregano, salt and pepper: cook for about ten minutes, to flavor and dry the sauce.
Cut the dough into 4 parts, then roll out each piece with a rolling pin to form the classic flatbread. Put a non-stick or stone pan on the fire and, when it is very hot, cook the flatbreads (it is advisable to sear the flatbreads 1 minute per side).
At this point, place the wraps on two baking plates and fill with tomato sauce, peppers and mozzarella.
The Piadipizza is ready: it should be tasted as if it were a pizza, therefore it should be cut into wedges (but you can also fold it into a crescent and taste like a piadina).

Alice's comment - PersonalCooker

In some countries, Piadipizza is also called Piadizza. You can make smaller piadizzas, perhaps making circles with a pastry ring; alternatively, you can also fold the piadipizza into a crescent and obtain a sort of calzone.