Today we’re making the piadipizza — a mock pizza prepared using a piadina as the base and topped with lots of grilled vegetables: a quick idea to make a dish loved by everyone, kids and adults alike.
The problem with the piadina is the typical fillings, which usually include cheese, cold cuts, sausage: all very high-calorie ingredients. For pizza, the issue is the dough: lots of flour, oil… no thanks. But if we put the best of both together, here’s how you can enjoy a pizza-like dish without spending too many calories or Weight Watchers points.
In the recipe you’ll find how I adjusted things to greatly lighten the final result and you’ll see two versions with different vegetables, but feel free to get creative: let’s make it.
Other ideas for light pizzas are here:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 5 Minutes
- Cooking time: 15 Minutes
- Portions: 1
- Cuisine: Healthy
- Seasonality: All seasons
Ingredients
- 1 piadina (Italian flatbread) (I used the 'Italiamo' brand piadina from Lidl)
- as needed grilled vegetables (whichever you prefer)
- 1/2 cup tomato (passata (sieved tomato) or chopped tomatoes)
- 3 tbsp grated Parmesan
- 1 tsp extra virgin olive oil
- as needed oregano and basil
- as needed salt and pepper
- 1 onion or shallot (optional)
- 1 oz sun-dried tomatoes (optional; if used, add 1 WW point)
- Points for piadipizza = 13 WW points
- Points for the Lidl Italiamo piadina = 10.6 WW points
- Points for the filling only = 2.5 WW points
Steps
Prepare all the ingredients. Grill the chosen vegetables or completely defrost them and pat them dry with kitchen paper.
Place the piadina on the oven rack and spread the tomato (passata or chopped). Season with salt, pepper, oregano and fresh basil. Alternatively, use a portion of sauce prepared with this recipe: Light pizza sauce.
Distribute the grilled vegetables, and if you like add some sliced onion or shallot and strips of sun-dried tomatoes (in that case add 1 WW point to the total filling).
Sprinkle the Parmesan over the entire piadipizza and finish with the teaspoon of oil.
Bake in a preheated oven at 482°F (250°C converted) for about ten minutes and check if the edge starts to brown. At that point remove the piadipizza from the oven: it’s ready. If the edge darkens too much the base piadina becomes hard and I think it’s better if it stays a bit soft.
Our piadipizza with grilled vegetables is ready to serve. In the photo above it’s shown with zucchini, mushrooms, shallot and sun-dried tomatoes but there are many combinations.
I also tried it as shown above, with eggplant and peppers — an absolute delight! Just add a nice salad and dinner is ready.
What do you think, shall we make it?
Enjoy!
by Giovanna Buono
