Piadina Neapolitan Recipe

Piadina Neapolitan – Grilled Cheese with Tomato and Basil

This Italian Piadina Neapolitan grilled cheese sandwich, with its crisp, golden crust, is my favorite savory piadina. The combination of fresh mozzarella, ripe tomato, and fresh basil is famous throughout Italy, particularly in Naples, where it originated.

Piadina is a close cousin to traditional pizza that is made from unleavened dough. The dough is grilled for a few minutes and then filled with ingredients and enjoyed as a flatbread sandwich

The three colors of the Piadina Neapolitan represent the Italian flag. Use the highest quality ingredients you can find: fragrant, ripe tomatoes; the best extra virgin olive oil; and fresh mozzarella that melts into milky pillows.

Place each Neapolitan Piadina on a plate. Lay 2 slices of mozzarella on one side of each piadina. Add 3 basil leaves and 2 slices of tomato. Season with salt and pepper, then fold in half. Brush the top of each piadina crust with olive oil.

Heat a medium skillet or griddle over medium-high heat. Place each piadina in the pan, oiled side down. Brush the op halves with olive oil.

Press down on the Neapolitan Piadinas with a spatula while they cook, about 2 minutes. Turn the sandwich over. It should be golden and crisp on the outside. Continue pressing down, about 2 minutes more, until the cheese inside is melted. Remove from the heat and serve immediately.

Piadina Neapolitan Recipe Ingredients

2 freshly made Tomato Basil piadinas
4 slices fresh mozzarella (about 4 ounces)
6 large basil leaves
4 slices tomato
Kosher salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
Makes 2 piadinas

Making The Piadina for the Neapolitan Piadina

Measure the flour into a large bowl and make a well in the center. Pour the salt, olive oil, water, and other ingredients into the well. Mix thoroughly, stirring with a strong spoon. The finished dough should form a ball, unless it is too wet or sticky. If so, add tiny amounts of flour, until the dough comes off the sides cleanly and forms a ball.

Lightly flour a clean, dry countertop. Place the ball of dough on the counter, and press down with the palm of your hand. Fold the dough over itself and press again. Continue to roll and press the dough for about 8 minutes. The dough will change and soften, and become more elastic. Lightly oil the ball of dough with olive oil. Wrap it in plastic and let it rest about 30 minutes.