Name: Grilled mozzarella and salami piadina
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 2
Ingredients: 1 1/3 cup (200g) plain (all-pupose) flour; 1/2 teaspoon bicarbonate of soda (baking soda); 1 teaspoon salt; 1/3 cup (80ml) water; 1/3 cup (80ml) olive oil; 1 clove garlic; 200 gram cherry tomatoes, halved; 1/2 cup fresh basil leaves, torn coarsely; 1 tablespoon red wine vinegar; 1 ball buffalo mozzarella (120g), torn; 12 thin slices spicy salami

Grilled mozzarella and salami piadina

This tasty grilled mozzarella and salami piadina is perfect for a quick and easy dinner that doesn't skimp on flavour!

Serves 2

Prep

20M

Cook

Total

25M

Ingredients

1 1/3 cup (200g) plain (all-pupose) flour

1/2 teaspoon bicarbonate of soda (baking soda)

1 teaspoon salt

1/3 cup (80ml) water

1/3 cup (80ml) olive oil

1 clove garlic

200 gram cherry tomatoes, halved

1/2 cup fresh basil leaves, torn coarsely

1 tablespoon red wine vinegar

1 ball buffalo mozzarella (120g), torn

12 thin slices spicy salami

Method

1.Combine flour, soda and salt in a bowl, add water and ¼ cup oil; stir to form a dough. Transfer to a floured work surface; knead for 2 minutes or until smooth. Divide into two balls; roll each ball into a 3mm-thick, 24cm x 16cm oval.

2.Heat an oiled grill pan (or a frying pan) over high heat. Cook piadina for 2 minutes each side or until lightly charred and cooked through. Rub with garlic and season with salt.

3.Combine tomato, basil, vinegar and remaining oil in a medium bowl; season to taste. Top piadina with tomato mixture, salami and mozzarella; season to taste. Drizzle with a little extra oil before serving, if you like.

Serve with a rocket salad. Basil is a herb that dislikes the cold, so it tends to blacken and shrivel if stored in the fridge. Instead, treat it like a bunch of flowers: snip the ends slightly and place the bunch of basil in a jug with the water reaching halfway up the stems.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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