Today time is short 😊 so I propose the marinara piadizza, one of the easiest and fastest recipes I know. Perfect for a quick lunch or break, but also for those who love healthy cooking, for those on a diet, or for those who want pizza and want to eat it right away, right now!
This is not the first piadizza on this blog, but it’s because, really, I make it very often, especially at lunch when work leaves me little time to spend in the kitchen. But just as often for dinner, instead of pizza, so I satisfy my children, who would live on pizza, even when I haven’t had time to prepare the dough. And they are always very happy to eat it in all versions. Or almost… that is… without the vegetables! 😛
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 1
- Cooking methods: Stovetop, Oven
- Cuisine: Regional Italian
- Region: Emilia-Romagna
- Seasonality: All seasons
Ingredients
- 1 piadina
- 4 tablespoons tomato sauce
- 1 clove garlic
- extra virgin olive oil
- chopped parsley
Tools
- Piadina Pan
- Oven
Steps
Turn on the oven and bring it to about 392 degrees Fahrenheit.
Heat the pan (or piadina pan, or griddle) on the stovetop.
Chop the parsley and garlic.
Spread the tomato sauce, garlic, and chopped parsley on the piadina (or parsley can be added after baking).
👉 If the piadina is store-bought (thus pre-cooked), heat one side, then turn it over to distribute the tomato on the heated side; if it is homemade, pre-cook it briefly on both sides.
Add a drizzle of oil (or spicy oil if you like).
Bake in the oven for 5 minutes, or longer if you prefer it a bit crunchy.
In just a few minutes, you can prepare an excellent marinara piadizza to enjoy right away while hot.
An example of simple, quick, and healthy cooking, my idea of fast food 😄Enjoy!
Salt-Free Tips
Just a reminder that I cook without added salt.
If you don’t know it already, I invite you to read my article Cooking Without Salt, My Journey, where I talk about how and why I started cooking without salt.
Also, don’t miss reading the article Recipes and Strategies to Reduce Salt in Cooking, a rich collection of recipes and articles preceded by a careful introduction, exhaustive and full of information. 😊
If you are interested in reducing or eliminating salt, always remember to:
◼ Gradually decrease the salt, the palate must get used to it slowly and not notice the progressive reduction.
◼ Use spices. Chili pepper, pepper, curry, nutmeg, cinnamon, cloves, cumin…
◼ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
◼ Use seeds. Sesame, pine nuts, almonds, walnuts…
◼ Use spicy vegetables or fruit. Garlic, onion, lemon, orange…
◼ Use my salt-free vegetable granules and gomasio.
◼ Prefer fresh foods.
◼ Avoid water-cooking, prefer methods that don’t disperse flavors (griddle, foil, steam, microwave).
◼ Avoid bringing the salt shaker to the table!
◼ Sometimes allow yourself an exception. It’s good for the mood and helps persevere.
If you don’t want, or can’t, give up salt:
◼ You can still try my recipes by salting according to your habits.
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In my new WhatsApp channel and on Instagram, on the Facebook page, on Pinterest and in my two groups: Catia’s group, in the kitchen and beyond and Exactly what I was looking for! and if you like… subscribe to my Newsletter.
