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: 
Total time: 
Yield: 
12 piadine
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