Piadina Filled With Grilled Chicken and Roasted Tomatoes

The aroma of a grilled piadina always takes me back to a small trattoria I discovered tucked away in the hills of Emilia-Romagna. The air was thick with the scent of wood smoke and herbs, and the owner, a jovial woman named Maria, insisted I try her piadina. It was simple – just grilled flatbread stuffed with local prosciutto, creamy stracchino cheese, and a handful of peppery arugula – but the combination of flavors and textures was heavenly. I watched her carefully, noting the way she coaxed the dough over the hot grill, creating those signature charred spots that added so much character. Ever since, I’ve been experimenting with my own versions, and this piadina with grilled chicken and roasted tomatoes is a particular favorite.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 1-2
• Yield: 1 piadina
• Dietary Type: Mediterranean

Ingredients

• 1 (6 ounce) pizza dough
• 1 chicken breast, grilled and cut into pieces
• 1 cup tomatoes, roasted (see Oven Roasted Tomatoes recipe, instructions below)
• 1/4 cup arugula
• 1/4 cup fresh basil
• 1/2 cup fresh mozzarella cheese, cut into small pieces
• Olive oil
• Salt and pepper, to taste

Oven Roasted Tomatoes

• 1 pound Roma tomatoes, halved lengthwise
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Equipment Needed

• Grill (gas or charcoal)
• Cookie sheet
• Pastry brush
• Small bowl

Instructions

1. If roasting the tomatoes: Preheat oven to 400°F (200°C). In a bowl, toss the halved Roma tomatoes with minced garlic, olive oil, dried oregano, salt, and pepper. Spread the tomatoes cut-side up on a baking sheet. Roast for 30-40 minutes, or until softened and slightly caramelized. Let cool slightly before using. This step can be done ahead of time.

2. Prepare the grill: Preheat your grill for both direct and indirect heat. This can be achieved by heating one side of the grill to high heat and the other to low heat, or by moving coals to one side of a charcoal grill, creating a hot zone and a cooler zone. The goal is to have a hot surface for grilling the dough quickly and a cooler surface for melting the cheese and finishing the piadina.

3. Shape the dough: On a lightly oiled work surface, shape and form the pizza dough into approximately a 6-inch circle. You can use a rolling pin for a more uniform shape, but don’t worry about perfection. The rustic look is part of the charm.

4. Prepare the dough for grilling: Place the dough circle on the back of a lightly oiled cookie sheet. This makes it easier to transfer the dough to the grill without tearing.

5. First Grill: Brush the top of the dough with olive oil using a pastry brush. This will help it brown evenly and prevent it from sticking to the grill grates.

6. Grill the first side: Carefully place the dough circle on the grill over direct heat, oiled side down. Close the lid (if using a gas grill) and let it cook for about 2-3 minutes. Keep a close eye on it to make sure it’s not burning. The bottom should be nicely browned with distinct grill marks.

7. Flip and add toppings: When the bottom is nicely browned, brush the top with olive oil and flip the dough over to the other side. Let it cook for about 1 minute on this side.

8. Assemble the Piadina: Start adding your fillings. The mozzarella cheese should go first, covering the entire surface of the grilled dough. This will act as the “glue” to hold the piadina together when it’s folded.

9. Add the remaining fillings: Next, arrange the grilled chicken pieces and roasted tomatoes on half (one side) of the dough circle.

10. Finish with fresh ingredients: Top the chicken and tomatoes with fresh basil and arugula.

11. Fold and Finish: Fold the plain cheese half over the side with the chicken and other toppings, creating a half-moon shape.

12. Move to Indirect Heat: Carefully move the folded piadina over to the indirect heat or low side of the grill.

13. Final Grill: Close the lid and let it cook for about 2 minutes, or until the mozzarella cheese is melted and bubbly and the piadina is heated through.

14. Remove and Serve: Remove the piadina from the grill and let it cool for a minute or two before slicing and serving.

Expert Tips & Tricks

• Dough Consistency: The texture of your pizza dough will significantly impact the final product. If your dough is too sticky, add a bit more flour when shaping it. If it’s too dry, add a splash of water. Aim for a dough that’s easy to handle and pliable.
• Grill Temperature Control: Mastering the grill is key. If the direct heat is too high, the dough will burn before it cooks through. If it’s too low, the dough will be pale and soggy. Adjust the heat as needed, and don’t be afraid to experiment.
• Pre-Cook Chicken: Grilling the chicken breast beforehand ensures it is cooked and safe to eat. If you are short on time, you can use rotisserie chicken as well.
• Roasting Tomatoes in Bulk: Make a large batch of the roasted tomatoes; they keep in the refrigerator for up to a week and are wonderful in pasta, salads, and sandwiches.
• Cheese Selection: While fresh mozzarella is delicious, you can also use other melting cheeses like provolone, fontina, or even a smoked mozzarella for a different flavor profile.
• Herbs: A sprinkle of dried oregano or red pepper flakes on the cheese before closing the lid will add additional flavor.
• Don’t Overfill: Resist the temptation to overfill the piadina, or it will be difficult to fold and the fillings will spill out while cooking.

Serving & Storage Suggestions

Serve the piadina immediately while it’s hot and the cheese is melted and bubbly. It’s delicious on its own or with a simple side salad. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, you can warm it in a skillet over medium heat, in a toaster oven, or in a regular oven at 350°F (175°C) until heated through. Microwaving is not recommended as it can make the dough soggy. Freezing is not recommended.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	520 kcal	26%
Total Fat	25g	38%
Saturated Fat	12g	60%
Cholesterol	110mg	37%
Sodium	650mg	27%
Carbohydrates	45g	15%
Fiber	3g	12%
Sugar	8g	–
Protein	30g	60%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Piadina: Replace the grilled chicken with grilled vegetables like zucchini, eggplant, and bell peppers. Add some crumbled feta cheese for extra flavor.
• Spicy Piadina: Add a pinch of red pepper flakes to the roasted tomatoes or use a spicy Italian sausage instead of chicken.
• Pesto Piadina: Spread a layer of pesto on the dough before adding the cheese and other toppings.
• Gluten-Free Piadina: Use a gluten-free pizza dough.
• Piadina Romagnola: For a more traditional version, use stracchino cheese instead of mozzarella and add some prosciutto or other cured meats.

FAQs (Frequently Asked Questions)

Q: Can I use store-bought roasted tomatoes instead of making my own?
A: Yes, you can definitely use store-bought roasted tomatoes. Just make sure they are of good quality and not overly sweet. Drain any excess oil before adding them to the piadina.

Q: Can I prepare the dough ahead of time?
A: Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Let it come to room temperature before shaping it.

Q: What if I don’t have a grill?
A: You can also cook the piadina in a large skillet over medium heat. Cook each side for about 3-4 minutes, or until golden brown.

Q: Can I use different types of cheese?
A: Absolutely! Feel free to experiment with different cheeses like provolone, fontina, or even a smoked mozzarella.

Q: Can I add other vegetables to the filling?
A: Yes, you can customize the filling with your favorite vegetables. Some good options include spinach, mushrooms, or caramelized onions.

Final Thoughts

Now that you have all the details to create this delectable piadina, it’s time to fire up the grill and get cooking! Don’t be afraid to experiment with different fillings and find your own favorite combinations. Whether you stick to this recipe or use it as a springboard for your culinary creativity, I hope this piadina brings a little taste of Italy to your kitchen. Share your creations and any tweaks you made – happy grilling!