Anyone who has been to Romagna at least once cannot be unaware of what a piadizza is. It’s an alternative way to fill a piada, or a quick way to make a pizza.
Certainly, it’s a perfect dish when you are in a hurry, when you don’t feel like cooking much, when you want an afternoon snack or a midnight snack.
The piadizza – though some also call it piadipizza – can be found in many pizzerias and piada shops here in Romagna, but making it at home is the simplest thing in the world. You just need to quickly make some piadas (this is my home recipe here) or buy pre-cooked piadas, which are now very common. Yes, who doesn’t keep a stash in the fridge? Even we long-line Romagnoli sometimes do! 😀
So, what are you waiting for? Prepare a piadizza right away, it’s time for a snack!
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- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 5 Minutes
- Portions: 1
- Cooking methods: Oven
- Cuisine: Italian Regional
- Region: Emilia-Romagna
- Seasonality: All Seasons
Ingredients for 1 Margherita Piadizza
- 1 piadina (homemade, but pre-packaged pre-cooked is also fine)
- 3 tablespoons tomato sauce
- Half mozzarella
- oregano or basil
- 1 teaspoon extra virgin olive oil
Tools
- Baking Tray for pizza
- Oven Sfornatutto
Steps
Turn on the oven and preheat to 392°F.
Place the piadina on the baking tray or a pizza tray and spread the tomato sauce and mozzarella on the piadina (preferably pre-cooked, at least on the side to be topped).
Add oregano or basil and a drizzle of oil.
Bake in a static oven for a few minutes, just long enough to melt the mozzarella.You can also use a convection oven, the mozzarella will be more golden and the piadina will be a bit crispier on the edge while the rest remains perfectly soft thanks to the moisture of the tomato sauce.
Enjoy your meal!
If you want to make the piadina with your own hands, I invite you to read my homemade piada traditional recipe, or oil-based.
Not just for the recipe itself, but also for everything the piada represents for us, for me, and for all Romagnoli. 🙂
Salt-Free Tips
I remind you that I cook without added salt and this is a blog of recipes and tips for low-sodium cooking.
Below are some easy salt-free tips : 😊
If you’re interested in reducing or eliminating salt, always remember to:
▫ Reduce salt gradually, as the palate needs to adjust slowly and not notice the progressive reduction.
▫ Use spices. Chili, 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 granular
▫ Prefer fresh foods.
▫ Avoid cooking in water, prefer cooking methods that retain flavors (grill, parchment, steam, microwave)
▫ Avoid bringing the salt shaker to the table!
▫ Occasionally break the rules. It boosts morale and helps you persevere.
If you don’t want to or can’t give up salt:
▫ You can still try my recipes by seasoning according to your habits.
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As always, you can also find me on my Facebook page, on my Pinterest boards, 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.
As always, you can also find me on my Facebook page, on my Pinterest boards, 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.
