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Tomato and Mozzarella Piadina

Tomato and Mozzarella Piadina with Basil and Arugula Salad

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We like to think that there’s no sandwich we haven’t tried, so we bring you our latest obsession: the piadina. This classic Roman dish pairs thin, crispy flatbread with any number of delicious fillings. Here, we’re sticking to the Italian theme, by sandwiching tomatoes, basil, and Asiago and mozzarella cheeses into crunchy grilled pizza crust. For a side of greenery, we bring you a grilled onion and arugula salad. Grilled sandies for the win!
  • Vegetarian
  • For The Grill
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 860
  • Protein 30g
  • Total Carb 92g
  • Total Fat 39g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • basil
    • 1/2 ounce
    • basil
  • red onion
    • 1
    • red onion
  • baby arugula
    • 3 ounces
    • baby arugula
  • tomatoes
    • 3
    • tomatoes
  • lemon
    • 1
    • lemon
  • balsamic glaze
    • 1 packet
    • balsamic glaze
  • balsamic vinegar
    • 1 tablespoon
    • balsamic vinegar
  • fresh mozzarella
    • 4 ounces
    • fresh mozzarella
  • shredded Asiago cheese
    • 2 ounces
    • shredded Asiago cheese
  • garlic
    • 1 clove
    • garlic
  • pizza dough
    • 12 ounces
    • pizza dough
  • flour
    • 1 tablespoon
    • flour

What You’ll Need

  • black pepper
  • kosher salt
  • olive oil
  • grill or grill pan
  • rolling pin (optional)

Cooking Steps

  1.  Prepare Ingredients

    Prepare Ingredients

    Preheat grill to medium heat. Rinse all produce. Cut mozzarella and tomatoes into ¼-inch slices. Roughly chop basil leaves, discarding stems. Halve lemon. Mince garlic. Peel onion and slice into ¼-inch rings, being careful not to separate layers—they're easier to grill in 1 piece.

  2.  Make Dressing and Roll Out Dough

    Make Dressing and Roll Out Dough

    In a medium bowl, whisk together balsamic vinegar, 1 squeeze lemon juice, 2 tablespoons olive oil, ¼ teaspoon salt, and pepper as desired to combine. Set dressing aside, and save remaining lemon for another use. Sprinkle flour onto a clean, dry surface. Using a rolling pin or the heels of your hands, roll and stretch dough into a rectangular shape, about ½-inch thick.

  3. Grill Onions

    Grill Onions

    If using a grill pan, place it over medium heat now. Rub onion rings on both sides with ½ tablespoon olive oil, ¼ teaspoon salt, and pepper as desired, keeping layers intact. When grill is just smoking, add onion rings in a single layer and cook until charred and softened, 3 minutes per side. Remove from grill, roughly chop, and add to bowl with dressing.

  4.  Grill Flatbread

    Grill Flatbread

    Rub ½ tablespoon olive oil all over pizza dough. Transfer dough to grill and cook until golden on bottom, about 2 minutes. Carefully flip, then sprinkle over garlic and half of basil. Layer Asiago and mozzarella cheeses on top and continue grilling until cheese is melted and flatbread is charred and cooked through, about 2 minutes more.

  5. Finish Piadina

    Finish Piadina

    Remove flatbread from grill and halve crosswise. Layer 1 half with tomatoes and drizzle over balsamic glaze. Top with other half of flatbread, cheese-side down, to close piadina.

  6. Plate Piadina

    Plate Piadina

    Quarter piadina (each person gets 2 pieces). Add arugula and remaining basil to bowl with grilled onions and dressing, and toss everything to coat. Serve tomato and mozzarella piadina with arugula salad, and dig in!

What is Plated?
  • 1. Pick chef-designed recipes.

    1. Pick chef-designed recipes.

    Mix and match 20 delicious recipes (plus dessert!) each week in any combination.

  • 2. Get your customized box.

    2. Get your customized box.

    Your refrigerated pre-portioned ingredients and recipe cards will be delivered to your door.

  • 3. Enjoy your perfect dinner.

    3. Enjoy your perfect dinner.

    Experience quality time—in the kitchen and at the table—with the people that matter most.