Coppa-and-Gorgonzola Piadine

John Kernick

Star chef Mario Batali's terrific flatbread sandwiches are topped with slices of creamy Gorgonzola dolce and coppa as soon as they're taken off the griddle.

Dough

  • 3 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda 
  • 2 teaspoons kosher salt 
  • 1/4 cup lard or solid vegetable shortening, at room temperature 
  • 1 cup water

Toppings 

  • 1 1/2 pounds Gorgonzola dolce, thinly sliced 
  • 1/2 pound sliced spicy coppa 
  • 2 thinly sliced Bartlett pears 

Make the dough: In a standing mixer fitted with the dough hook, blend the flour, baking soda, salt and lard at medium-low speed until the mixture resembles coarse meal. With the machine on, add the water in a thin stream and mix until the dough forms a ball. Increase the speed to medium and knead for 5 minutes.

Roll the dough into an 8-inch log and cut into 12 pieces. Roll each piece into a ball and arrange on a baking sheet. Cover the dough with plastic wrap and let stand at room temperature for 30 minutes.

Heat a cast-iron griddle over moderate heat. On an unfloured work surface, roll out each ball of dough to a thin 7-inch round. Working in batches, griddle the piadine just until lightly browned on the bottom, 1 to 2 minutes. Turn and brown the other side, 1 minute more. Keep the piadine warm in foil in a preheated oven while you cook the rest.

Add the toppings: Arrange the warm piadine on a platter or plates. Top with the sliced Gorgonzola, coppa and pears and serve.

Suggested pairing: A sparkling wine, like an Italian Lambrusco.

 From Food & Wine (April 2013), contributed by Mario Batali

Prep time: 
35 minutes
Total time: 
1 hour
Yield: 
12 piadine

Top Recipes

In Ethiopia, fearing famine and farming teff

Chef Daniel Klein and camerawoman Mirra Fine of the weekly, online documentary series The Perennial Plate learned about farming teff in Ethiopia.