Capicollo piadina

Ingredients for dough

• 200 g uncooked bread dough (Première Moisson)
• 80 g cooked old-fashioned spicy capicollo (Première Moisson)
• 1 tbsp. (15 ml) peppers cut into cubes
• 3 tbsp. (45 ml) grated mozzarella cheese
• 3 tbsp. (45 ml) grated parmesan cheese
• 1 tbsp. (15 ml) chopped fresh basil
• 1 tbsp. (15 ml) chopped fresh parsley

Ingredients for topping – pizza option

• Mozzarella cheese
• Arugula leaves
• Cherry tomatoes cut in two
• Balsamic glaze

Ingredients for topping - sandwich option

• Prosciutto (Première Moisson)
• Arugula leaves
• Olive oil (Première Moisson)
• Pepper

1. Put the dough on a floured surface.
2. Stretch out the dough into a 7-inch round diameter.
3. Add peppers, mozzarella, Parmesan, basil, parsley and capicollo on top of the dough.
4. Form a ball and spread the ingredients well in the dough. Store for 30 minutes at room temperature.
5. On a well-floured work surface, flatten out the dough to form a ¼-inch thick disk.
6. In a large frying pan, heat the olive oil over medium-high heat and add the piadina. Cook each side until golden.
7. Place the piadina in a plate and enjoy!

Preparation – pizza option

1. Place the cooked piadina on a clean working surface.
2. Garnish with mozzarella cheese, arugula leaves, cherry tomatoes and a drizzle of balsamic vinegar glaze.
3. Cut into slices and enjoy!

Preparation – sandwich option

1. Place the cooked piadina on a clean working surface.
2. Garnish with slices of prosciutto, arugula leaves, ground pepper and a drizzle of olive oil.
3. Fold to form a sandwich and bon appétit!

 Watch the video on You Tube (french only)