ROMAGNA-STYLE PIADIZZA with ZUCCHINI, an easy and quick recipe, a dinner or appetizer idea to make in a few minutes, in a pan or the oven.

Simple and delicious, the Romagna-style piadizza filled with zucchini and speck is perfect for dinner and great as an appetizer made in little time, cooked in a pan or the oven.

The recipe for Romagna-style piadizza can be made with store-bought flatbreads or homemade ones. I usually make them at home because I prefer them, but if I’m short on time, store-bought works great.

The Romagna-style piadizza can be filled with anything you have in the fridge, just like a simple pizza, excellent with mozzarella and tomato or with other vegetables like eggplant and peppers.

Filled with ham and mozzarella, it’s great even for kids, a perfect dinner dish when you’re short on time.

Follow me in the kitchen today for Romagna-style piadizza with zucchini and speck!

Romagna flatbread pizza with zucchini and speck

Difficulty: Very Easy
Preparation time: 15 Minutes
Portions: 1
Cooking methods: Stovetop
Cuisine: Italian

Ingredients

1 flatbread (or homemade)
1 1/2 cups zucchini
3 1/2 oz mozzarella
2 3/4 oz speck

Instructions

For the recipe, you can use store-bought flatbreads or make them at home HERE
Slice the zucchini with a mandoline and fry them in a pan with a little oil for a few minutes, turning them over.
Place the flatbread in a pan or in the oven if you prefer.
Fill with zucchini, add sliced cheese, and cook with a closed lid until the cheese melts.
Add the speck, and you can fold it in half or cut it into slices like a pizza.
Bon appétit
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