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Grilled Mediterranean Piadina Pizza

By Amy Richardson

Grilled Mediterranean Piadina Pizza


  • Piadina Dough:
  • 4 cups flour
  • 3 tbsp olive oil
  • 1-1/4 cups warm water
  • Generous pinch of salt
  • Garlic infused olive oil
  • Toppings:

  • Spreadable Feta Cheese
  • Prepared Basil Pesto
  • Marinated Red Peppers
  • Marinated Artichoke Hearts
  • Sweet grape tomatoes, halved
  • Fresh Basil, snipped


Mix together water, oil, and salt. Mound flour on a work surface and make a well in the center. Slowly pour water mixture into the well and mix together with fingertips, adding a little more water if needed. Knead dough for 5-6 minutes until dough is smooth and elastic. Dough may also be made with an electric mixer with a dough hook attachment. Roll dough into a ball and cover with plastic wrap. Let the dough rest for about a half an hour. Divide dough into small portions and roll out each one until very thin; about 1/16 of an inch. The oil in the dough should keep the dough from sticking.

Heat grill to medium heat. Brush grill with olive oil and cook dough on one side for about 3-5 minutes or until browned. Turn over and remove from grill. On cooked side, layer on feta cheese, pesto, marinated artichokes, marinated red peppers, and sliced grape tomatoes, sprinkle with fresh basil and return to grill for an additional 3-5 minutes.

Makes about 4-6 servings

Recipe by Amy Richardson

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