| | Salami & tomato piadina
Salami & tomato piadina
Salami & tomato piadina 4.3-5 9
  • Calories: 1735 kj
  • Fat: 18g
  • Carbohydrates: 3g

How to Make:

  1. Preheat oven to 240°C. Place flour, oil and water in a bowl. Mix until just combined. Turn onto a lightly floured surface. Knead until smooth. Roll out to a 22cm-diameter disc.
  2. Brush a 22cm (base measurement) non-stick ovenproof frying pan with the extra oil. Heat over medium-high heat. Add the dough disc. Spread with pasta sauce and sprinkle with the mozzarella. Arrange salami and tomatoes on top. Cook for 7 minutes or until base is almost crisp.
  3. Transfer to oven. Bake for 7 minutes or until the mozzarella melts and salami is crisp. Top with basil leaves.
Time for preparing:
15 min.


  • 225g (1 1/2 cups) plain flour
  • 1 tablespoon olive oil
  • 125ml (1/2 cup) warm water
  • 1 teaspoon olive oil, extra
  • 125ml (1/2 cup) Napoletana pasta sauce
  • 85g (3/4 cup) coarsely grated mozzarella
  • 70g sliced salami
  • 125g yellow grape tomatoes
  • Fresh basil leaves, to serve