Nonna’s Piadina And A Breakfast Pizza
This recipe is from the wonderful and talented Liz Larkin (aka mrslarkin, aka the scone lady of Pound Ridge NY) on Food52. It is her Nonna’s recipe for Piadina and was entered in the latest contest on Food52 for your best Family Recipes part 2. It was nominated for a Community Pick and is a contender to be a finalist. I signed up to test the recipe. It’s a wonderful recipe, the dough is easy to make and handles beautifully. It tastes similar to a biscuit but has the appearance of flat bread. You get the flavor of a biscuit without another biscuit making failure which works for me since I am biscuit challenged. Win win!!! You can use this delicious bread in many different ways, I made a breakfast pizza, use whatever you like as a topping it’s delicious.
Serves 6 (recipe can be multiplied)
3 cups all-purpose flour
1 teaspoon salt
2 1/4 teaspoons baking powder
3 heaping tablespoons shortening or leaf lard
3/4 cups warm water
1/4 cup warm milk
Fillings of your choice like Prosciutto, ham, mozzarella, fritatta, salad, Nutella, pretty much anything you want
Place flour in a mound on pastry board or counter. Sprinkle on salt and baking powder, and mix together with your fingers.
Make a well in the center. Drop in the shortening and rub it together with the flour using your fingertips. Lumps are okay! And it will still be pretty floury.
Make a well again and pour in water and milk. Mix with fingers until dough comes together. Add a little more warm water or flour, if needed. You want a soft dough – not at all sticky. Knead for a couple minutes, and roll into a log shape.
Alternatively, all the mixing can be done in a large bowl. I like to use a fork to mix everything together.
Divide the dough into 6 equal pieces, using a scale if you have one. With one hand, gently roll each piece on the board/counter into a ball. Mom says to use your thumb and nudge the dough ball under with each turn. Set each ball to the side on a sprinkling of flour and let rest for 5 minutes.
Heat griddle to medium. Slightly flatten a ball and roll out dough to about 9 inches in diameter. Gently lift and place on hot griddle, scoring the piadina all over with the tines of a fork. If bubbles appear, quickly pierce those suckers with the fork. Cook each side for a few minutes or until each side develops some lightly browned spots. Remove to a clean dish cloth. Repeat with each ball, and stack each cooked piadina over one another. Loosely cover with a dish towel. When done, cut piadine into quarters and enjoy with your favorite sandwich fixings.
Piadina freezes well. Reheat on a griddle over low heat, or wrapped in damp paper towels in the microwave.
For The Pizza:
1 pint cherry tomatoes cut in half
1 shallot chopped
salt and pepper to taste
cheese of your choice grated – I used Toma Piemontese a mild Italian cheese that melts beautifully(but is semi soft and a bit hard to grate) and is from the Piedmont region of Italy.
Heat oven to 375 degree’s, place tomatoes and shallot on sheet pan and coat with olive oil, sprinkle salt and pepper and roast in the oven until the tomatoes are soft and caramelized and shallot is softened approximately 30 minutes. Remove from oven and reduce oven temp to warm or 170-200 degree’s. Place tomatoes in heat proof bowl, cover with foil and place in the warm oven, wrap the piadina in a towel and place in oven also to stay warm. Heat some olive oil in a skillet and fry the eggs sunny side up over easy your choice I recommend a soft yolk. Remove piadina and tomatoes from the oven,brush the bread with some olive oil and spread tomato on the bread, add the grated cheese and a sprinkling of parmigiana. Turn the oven to broil and place in the oven just so the cheese melts, top with the eggs. Enjoy! You can top with arugula tossed with olive oil or some flat leaf parsley for a bit of green if you like.
Wow! That looks FAB!!!!
Thank you so much.
Love this idea! 🙂
Thanks Virginia, you know I just noticed I wasn’t getting notifications for your blog, that is now corrected. I think sometimes blogs are randomly dropped on wordpress and I apologize for not seeing your posts.
You know, I run into that a lot. I’ll realise I haven’t seen someone’s and have to “refollow”, sometimes more than once! Not sure why mine dropped off as I have switched to the “professional” one. I know that’s the reason for many of them. The followers aren’t taken along for the ride.
I don’t understand how or why it happens, when a blog is dropped and you have so many notifications coming in it can take a while for it to register. What sparked it today was seeing your comment, I thought OMG, I hadn’t seen you for a while, visited your blog and saw recent posts, I am so sorry, I hope it doesn’t happen again.
Love the piadana and your breakfast pizza Suzanne! So yumm and comforting.
Thanks Sonal, it was really delicious.
Thank goodness i just ate lunch — else i’d be starving! Thanks for a great New Year’s morning breakfast idea, Suzanne. Hugs. 😀
Thanks so much Teagan, simple to make and so delicious!!
ooooh… Now i can see the photos — really yummy looking. (I was reading from my lunch break, and couldn’t access the pictures there.) Happy New Year.
I hope you have a wonderful evening and 2015 will be fantastic I just know it.
Boy does this look good! I must admit I am afraid to make doughs and breads. Anything that requires yeast, rising and rolling out scares me! Perhaps I will give in a try in 2015. This dough looks easier than most.
It’s very easy, try it. The dough is very forgiving. Thanks Michelle.
What a perfect idea Suzanne, it would be great to top that piadana with anything really, but your eggs look wonderful on it 🙂
Thanks so much Loretta!!
Beautiful! Your eggs are perfect too. I need to get over to Food52. I get their emails but haven’t gotten involved in the recipes and submitters.
I love food52 it’s really what gave me the inspiration for food blogging. I made some very good friends there. It’s a great community. Thanks Julie.
This looks delicious. What a healthy way to start the morning. Wishing you a Happy New Year!
You too Sharon thank you.
Fantastic dish, Suzanne – here’s to 2015!!
Yes to lots of wonderful food and friends and to good health in 2015!
Hah! ‘Quickly pierce those suckers with the fork’. Is this you getting rid of any pent up aggression first thing?! How funny. Actually, can imagine it would be quite fun. Have a great time tonight, whatever you’re up to.
LOL, that is Liz who wrote that. It’s very Liz really, she is hilarious. I am doing absolutely nothing, staying home where it’s warm. It’ friggin freezing outside, no way I’m going out. Made some egg nog, which I will enjoy at the stroke of midnight if I am awake. Hope you have something more fun than me planned for this evening.
Nope! I’m reading blogs – always fun. And like you escaping this freezing cold weather. All nice and cosy here. Enjoy your eggnog!
Exactly what I am doing, enjoy and the very best in 2015!!
I love the idea of a breakfast pizza Suzanne, especially with those toppings that you’ve used! It looks wonderful! Very supportive of you to offer to test the recipe for Liz. 🙂
Thanks, that is one of the things I love about Food52 the support of the community. It’s great. Thanks Margot, it was a great breakfast pizza. Really enjoyed. Happy New Year.
Liz is such a good cook, and so are you!! What a treat to see both in this post. 🙂 I am so happy to be your friend, Suzanne, and I wish you the happiest of everything in 2015.
She really is but then Em so are you. Thank you for your friendship, it means a great deal to me, your kindness and sensitivity and talent is apparent in everything you do. Wishing you the very best in 2015.
Oh, Suz, this makes me cry. Thank you! And right back at you! Xo, em
I love the idea of the breakfast pizza! Great shot! These eggs looks perfect:) happy new year!!!
Thank you, years ago I saw an episode of Jamie Oliver when he was the Naked Chef and he made a breakfast pizza, it looked amazing. Since then I have wanted to make one but never did. This is a very simple pizza but a great use of the piadina. Thank you so much and Happy New Year.
I’m agreeing with everyone above Suzanne– this looks incredibly delicious! and you are such a apt blogger– testing recipes for Food 52, in touch with so many other food bloggers. Wish I were as organized and on top of things as you. That’s one reason you blog is so much fun!
Thank you so much Rhonda, but really organized I am not Wish I were. What a sweet compliment. I think the same about you. Happy New Year.
Looks delicious Suzanne!! Happy New Year!! 🙂
To you too Michael, thank you so much.
To Mom: From Izzy: Well Mom… here we are several hours from a brand New Year (2015). I hope you are snuggling with my “Prince” Nando this evening?! Love and Miss You xoxoxo Forever your “Princess” IZZY!!!
You know I am thinking about my Izzy right now. Thank you, Nando is laying beside me, miss her a lot.
I know my friend!!! No tears tonight! Happy New Year from us to you!!! Cheryl
Yes no tears.Happy New Year. Only a few hours to go.
Thats getting made for sure! Tbanks for posting!
You are the king of flat bread Mr. Fitz, Thank you so much.
that one looks the biz!
Highly recommend using lard if you can. It has incredible flavor.
What a fabulous breakfast!!
Thank you so much, it was delicious!!
Wow looks fabulous Suzanne. .. 🙂
Thanks so much Chitra!!
Love MrsLarkin’s recipes and I think you probably know how much I love F52 – it is such an inspiration – no hype (well not much) and recipes that really work. Love what you have done with this Suzanne – looks absolutely delicious! Happy New Year to you x
I do too, she is such a great baker/cook and on top of that a genuinely nice person, The piadina is delicious, highly recommend and it made the best breakfast pizza ever. Thank you so much
OMG that pizza looks incredible! What an awesome recipe. Thanks so much for sharing. Awesome that you’re testing the recipe!
PS someone else entered the kasha recipe you told me to enter into this contest. Her story was pretty powerful and I’m rooting for her and the kasha varnishkes 🙂
Thanks, that pizza was so simple but really hit the spot for breakfast. I saw the Kasha recipe there and thought of you. It sounded really good and yes it had a really wonderful story. Would be nice if she made it as a finalist. Thanks Amanda.
Yum! The flatbread looks great, but the minute I saw it topped with the eggs, tomato, and cheese, I got a huge grin on my face 😀 You made magic!
Thanks Liz it was such a great breakfast, the piadina is wonderful.
It’s late night here, and I can devour that breakfast pizza! VERY delectable! 😛
It easily translates to dinner,breakfast for dinner is one of my favorite things. Thanks Fae and have a great day.
My dinner tonight was a pizza, sadly it looked nothing like your one. 😉
That was a really nice pizza, the piadina made a wonderful crust. Thank you so much.
I’m still catching up from my trip and have to say I am so impressed with this post! It looks fantastic! You’re such an inspiration.
It is such a nice bread, love it. Thank you so much.