Aug 31, 2018 by Solveig

Tags Cooking

Italian Piadina

Yields 32 servings

Ingredients:

  • 1/4 c pepitas
  • 4 plum tomatoes, seeded and diced small
  • 1/2 c basil leaves, chiffonade
  • 1/4 c evoo
  • balsamic vinegar
  • salt & pepper
  • 1 lb freshly grated mozzarella cheese
  • 1/2 c ricotta cheese
  • 4 trimmed thinly sliced green onions
  • 1/4 c finely sliced oil cured black olives
  • 1 c finely chopped grilled artichoke hearts*
  • crushed red pepper flakes to taste
  • 8 flour tortillas (large)
  • veggie oil or cooking spray
  1. In a small nonstick skillet, over medium heat, toast pepitas until just golden. Remove from heat and let cool.
  2. In mixing bowl, combine tomatoes, basil, olive oil and season to taste with balsamic vinegar, salt and pepper. In a mixing bowl, combine the mozzarella, ricotta, green onions, olives and artichoke hearts; season with salt and crushed red pepper flakes.
  3. Spread cheese mixture on one half of each tortilla, leaving about 1/2-inch between filling and the edge of the tortilla. Fold each tortilla in half.
  4. Fry the tortillas in a little bit of vegetable oil for about one minute each side until golden and cheese has melted; keep warm in low oven until ready to serve. (You can replace oil with spray if you want to cut down on calories). Top with tomato mixture and toasted pepitas. Extra basil is always a nice touch!
  5. Alternatively, preheat oven to 450 degrees. Lightly spread stuffing over entire surface of tortillas without folding them. Set on baking sheet and bake in 375 degree oven for 5 minutes or until cheese has melted. Fold over and serve with topping.

*We grilled our own artichokes.

  1. Purchase large, whole artichoke hearts. Drain well. Cut in half and pat dry with paper towels. Drizzle olive oil on a half sheet pan. Sprinkle freshly ground black pepper, kosher salt, and granulated garlic over the oil on the pan.
  2. Place the artichokes cut side down in the oil and seasoning and move around pan. Heat grill pan on medium high. Place artichokes cut side down and grill until dark golden marks are on the bottoms. Remove from heat and let cool.
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