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Salami & tomato piadina
Salami & tomato piadina
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Simplify weekday dinners with one-pan meals for delicious food, easy cleanup, and extra downtime.
Ingredients:
  • 225g (1 1/2 cups) plain flour
  • 18.20 gm olive oil
  • 125ml (1/2 cup) warm water
  • 4.60 gm olive oil, extra
  • 125ml (1/2 cup) Napoletana pasta sauce
  • 85g (3/4 cup) coarsely grated mozzarella
  • 70g sliced salami
  • 125g yellow grape tomatoes
  • Fresh basil leaves, to serve
Instructions:
  • Preheat your oven to 240°C. In a bowl, combine flour, oil, and water until just mixed. Transfer the dough to a lightly floured surface and knead until smooth. Roll out the dough into a 22cm-diameter disc.
  • Prepare the 22cm non-stick ovenproof frying pan by brushing it with extra oil. Heat it over medium-high heat. Add the dough disc, spread with pasta sauce, sprinkle with mozzarella, arrange salami and tomatoes on top, and cook for 7 minutes until the base is almost crisp.
  • Place in the oven and bake for approximately 7 minutes, or until the mozzarella is melted and the salami is crispy. Finish by garnishing with fresh basil leaves.

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