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1C unbleached all-purpose flour

½ C whole wheat flour

1 ¼ t baking powder

3 T olive oil

½ C water

1 t salt

2 C arugula

½ basket grape tomatoes, halved

2T fresh basil leaves, torn

red onion, thinly sliced

2 grilled chicken breast, cut into bite size strips

2t red wine vinegar

3T olive oil

¼ C prepared basil pesto

¼ C ricotta cheese


Combine flours, salt, baking powder in a medium bowl.  Mix in olive oil and water. Knead dough until smooth and elastic. Place in an oiled bowl, cover with plastic film and let rest at room temperature for 45 minutes to an hour.  Divide dough into 4 equal portions.  On a lightly floured board, roll out dough into thin rounds that are 7” in diameter. Heat a cast iron skillet over medium heat.  Cook individual piadinas, on dry skillet, for 1-2 minutes per side.  Cover cooked piadina with a clean dish towel while preparing filling ingredients.

Combine arugula, grilled chicken, grape tomatoes, herbs and red onion in bowl.  Toss lightly with 2t red wine vinegar and 2T olive oil.  Adjust salt and pepper.  Spread warm piadina with ricotta.  Top with pesto and arugula salad. Fold and serve.

Serves 2-4