GRILLED ANTIPASTO PIADINAS WITH ROASTED GARLIC AND
Our family loves pizza! These Piadinas are an Italian flatbread sandwich. The pizza dough is grilled and filled with antipasto vegetables, pepperoni and cheese. Gooey and delicious!!
Provided by Terri Crandall
Categories Pizza
Time 1h40m
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 400 degrees. Cut off the tops of the garlic heads and place in a baking dish. Mix olive oil and red pepper flakes together and pour over garlic. Cover with foil and bake 40 minutes until garlic is soft. Remove from oven and set aside.
- 2. Piadina dough: Measure flour into a large mixing bowl. Make a well in the center and pour in salt, olive oil, water, basil, chives and lemon juice. Using a stand mixer, place dough hook attachment on and set to the lowest speed just to mix ingredients together. Turn to medium and knead the dough 5 minutes, until it forms a ball. This can also be done by hand if a standing mixer is not available, just knead the dough a little longer. The dough is ready when it is smooth and firm. Lightly oil the dough with olive oil, place in plastic wrap and let it rest 30 minutes. Cut the dough into four pieces and roll each out to an eight inch diameter.
- 3. Prepare a hot grill on either an outdoor grill, indoor grill pan or cast iron skillet. Lightly oil surface with some vegetable oil or cooking spray to prevent sticking. Place dough rounds on the grill for 1-2 minutes until bubbles form on the surface. Flip and repeat on the other side. Continue with other 3 dough rounds.
- 4. In a large bowl, mix together filling ingredients; olives, artichoke hearts and roasted red peppers. Pop out roasted garlic cloves from the heads and smash in a small bowl.
- 5. Assemble Piadinas: Brush roasted garlic and red pepper oil over surface of each Piadina round. Place smashed garlic on one half of the round followed by antipasto mixture (about ½ cup). Top with pepperoni (3-4 slices) then, mozzarella ( about 3-4 balls cut in half). Fold Piadina in half and place on a heated pannini grill until the cheese melts. Cut each in half and serve.
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Paras Lama
[email protected]I'm not a huge fan of piadinas, but these were pretty good.
ARIES THA GOAT
[email protected]These were okay, but I've had better.
Lord Kiss
[email protected]I'm glad I tried these, but I don't think I'll be making them again.
Atta ur Rehman
[email protected]I would not recommend these to a friend.
Angel Peralta
[email protected]These were a bit too time-consuming to make.
Dina Chaba
[email protected]I'm not sure I would make these again.
Rohan ahmad
[email protected]Overall, I thought these were just okay.
Bhangar Sahib
[email protected]I would have liked more filling options.
Tiana Fisk
[email protected]The dough was a bit too thick for my liking.
Eddie Henderson
[email protected]These were a bit too bland for my taste.
Kemi Odunsi
[email protected]I'm definitely going to make these again.
Sourav Das
[email protected]Yum!
cute baby
[email protected]These were easy to make and turned out great! I used a store-bought pesto and it worked just fine.
Bisengimana Jean poul
[email protected]I'm not a huge fan of sun-dried tomatoes, but I still really enjoyed these piadinas. The roasted garlic and pesto were flavorful enough to make up for it.
Ali Ajmel
[email protected]These were delicious! I made them for dinner last night and my family loved them. The roasted garlic and sun-dried tomato pesto was especially tasty.
Suzadul islam meer
[email protected]I've made these piadinas a few times now and they're always a crowd-pleaser. The dough is so easy to work with and the filling options are endless.
Keaisa Rice
[email protected]These piadinas were a hit at my last party! The roasted garlic and sun-dried tomato pesto were the perfect combination of flavors.