The stuffed piadipizza is the ultimate quick lunch or quick dinner recipe: crispy on the outside, gooey inside, and ready in a flash! If you come home late and don’t feel like cooking, this is the clever idea that will save your evening. It is literally made with three ingredients and is super easy: it will take you less than 10 minutes to assemble it and a very quick cook to bring it to the table. The result? All the taste of pizza with the convenience of piadina!
The beauty of this recipe is that you can cook it however you like: I love the air fryer for its speed, but it also turns out great in the oven or simply in a pan.
In the procedure below, you will find all the detailed instructions for each type of cooking, so you can choose the one most convenient for you.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 1 Person
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 flexible piadina (or tortilla)
- 3.5 oz tomato sauce
- 4.2 oz provola cheese
- as needed extra virgin olive oil
- as needed salt
Tools
- Air Fryer
Steps
Let’s start preparing our stuffed piadipizza with the star of the gooey center: cut the provola cheese into sticks not too thick. Set them aside, and in a small bowl, season the tomato sauce with a drizzle of extra virgin olive oil and a pinch of salt.
Now take the piadina. It must be flexible, or a tortilla will also work. If using the air fryer, you can place it directly in the basket; if you prefer the oven, lay it on a baking sheet lined with parchment paper.
Arrange the provola sticks along the edges of the piadina, forming a square. Fold the four sides inward, covering the cheese well, and secure each corner with a toothpick. This way, you’ll create a delicious crust that will become gooey during cooking!
In the center of the piadina (and also on the folded edges), generously distribute the seasoned tomato sauce. To finish, grate some more provola with a large-hole grater and spread it over the entire surface.
Cooking
We just need to cook our piadipizza using our preferred method:
In air fryer: cook at 356°F for about 8 minutes. I recommend checking around 6 minutes because each model is different, and cooking is really fast!
In oven: bake in fan mode at 374°F for about 12-15 minutes, until golden.
In pan: if you don’t want to turn on the oven, you can cook it in a pan over a very low flame, covering with a lid for about 5-7 minutes, just enough time to melt the cheese well.
Once ready, take the piadipizza out of the oven, carefully remove the toothpicks, and serve it immediately, maybe adding a few leaves of fresh basil for an irresistible scent! Enjoy your meal.
Valentina’s Tips
The toothpick trick: To prevent the crust from opening during cooking, make sure to insert the toothpicks well through both edges of the piadina. If using the air fryer, ensure the toothpicks do not touch the top element.
Be careful with the toothpicks: This is the most important tip! Always remember to remove the four toothpicks right after cooking, before serving the piadipizza at the table. They come off easily, and once removed, the crust will remain perfectly in shape and ready to bite!
Which piadina to choose: For this recipe, I recommend using classic piadinas (with oil or lard) that are nice and flexible. If they are too dry or thin, they might break while folding the edges; in that case, heat them for just 10 seconds in the microwave to make them elastic.
The tomato: Don’t overdo it with the tomato sauce! The piadina is thin and if you put too much tomato, it might get too soggy in the center and lose its typical crispiness.
Tasty variations: You can personalize your piadipizza by adding ingredients at the end of cooking, like prosciutto, arugula, or some Taggiasca olives. If you love spicy, a pinch of oregano and a drizzle of chili oil are perfect!
Managing leftovers: If you have provola leftover, don’t throw it away: you can store it in an airtight container and use it for the next piadipizza… because I’m sure you’ll make it again soon!
Air fryer: To cook the piadipizza, I used the Cosori Turbo Blaze air fryer with 6 liters capacity. You can find it here: air fryer.
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