Joanne Weir Follow @ChefJoanneWeir

Piadine with Arugula Cherry and Pistachio Salad

Piadine with Arugula Cherry and Pistachio Salad

Piadini are thin Italian flatbreads, typically prepared in the Romagna region.  The dough was traditionally cooked on a terracotta dish (called teggia in the Romagnol), although nowadays flat pans or electric griddles are commonly used.   Get creative and top with anything you like!

Makes 2 piadini, 12 to 13-inches diameter and serves 6


1 recipe for Weir Dough
1 ½ tablespoons freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
5 cups loosely packed arugula
½ cup whole mint leaves
½ cup whole cilantro leaves
½ cup whole basil leaves
1 ½ cups cherries, halved and pitted
½ cup shelled, roasted and salted pistachios


Preheat an oven to 550̊F. 

For the dressing, in a bowl, whisk together the lemon juice and olive oil.  Season with salt and pepper.

Punch down the dough.  On a floured surface, divide the dough into two pieces and form each into round balls.  Stretch one piece of the dough into a 12 to 13-inch circle, ¼ to 1/8" thick.  If it is difficult for you to shape the dough this large, let the dough rest for 5 minutes and try again.  If needed, use a rolling pin to facilitate the rolling process. 

Transfer it to a well floured pizza peel or paddle.  Lightly brush the dough to within ½-inch of the edge with olive oil.  Using the sharp tines of a fork, puncture the dough several times (this will prevent it from forming big bubbles in the oven.)  Slide the pizza onto the pizza stone and bake until golden and crisp, 8 to 10 minutes.  In the meantime, toss half of the arugula, mint, cilantro, basil, cherries and pistachios with half of the dressing. 

Remove the pizza and top with the salad and serve immediately.  

Continue with the remaining ingredients to make the second piadina.