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Recipe of the Week: Goat Cheese, Roasted Tomato and Olive Piedina

By Staff | Apr 11, 2018

Loretta Paganini

Piedina is a delicious and popular flatbread from the Emilia-Romagna region of Italy. It is faster to make than other doughs since it is made without yeast. Traditionally made with pork fat, I like to substitute olive oil instead. Crisp and lightly charred when grilled it is a must at any summertime meal. Served with a variety of toppings like prosciutto, coppa, salami, mortadella, stracchino or mozzarella cheese or vegetables it is very versatile. Serves eight. (Chef tip: Use milk when making the dough, it will give you a more tender dough.)

8 ounces fresh goat cheese, crumbled

3 vine-ripened tomatoes, sliced thin

4 ounces kalamata olives, pitted and halved or sliced

Olive oil, as needed

Flatbread dough:

1 cup hot water or milk (95-110F)

2 1/2 cups “00” flour

1 teaspoon baking powder

1 teaspoon sea salt

1/4 cup extra virgin olive oil

1 teaspoon fresh rosemary

1/8 teaspoon crushed red pepper flakes

Place flour, baking powder and salt in the food processor and 1/4 cup of oil. Give four or five turns with off/on button. Add milk or water. Work the dough in the processor until smooth and elastic. (Add flour or water as needed).

Add rosemary and hot pepper. Divide into eight pieces and roll into balls. Let them rest cover with a kitchen towel for 30 minutes.

With a floured rolling pin, roll each ball into a six-inch circle. With a fork mark each flatbread. Brush with additional olive oil. Heat a grill and cook on both sides until light brown in color.

Top each piedine with goat cheese, tomatoes and olives. Bake in a preheated 400F oven for 5-7 minutes and serve drizzled with olive oil.