SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Piadini with Gorgonzola, Prosciutto, and Fig Jam

Makes: 8 servings Yield: 4 piadini (8 appetizer servings)
Prep 40 mins Stand 15 mins Grill 4 mins
Piadini with Gorgonzola, Prosciutto, and Fig Jam
Ingredients
  • 5  tablespoons  olive oil
  • 1  teaspoon  snipped fresh thyme or oregano or 1 teaspoon dried thyme or oregano, crushed
  • 1  clove  garlic, minced
  • 2 1/2 - 2 3/4  cups  all-purpose flour
  • 2  teaspoons  baking powder
  • 1  teaspoon  salt
  • 1  cup  water
  • 3/4  cup  fig jam
  • 4  ounces  Gorgonzola or blue cheese, crumbled
  • 2  cups  lightly packed arugula
  • 2 - 4  ounces  thinly sliced prosciutto, torn into bite-size pieces
  •  Ground black pepper
Directions

1. In small bowl whisk together 4 tablespoons of the oil, the thyme, and garlic. Set aside.

2. In a large bowl combine 2-1/2 cups of the flour, the baking powder, and salt. Add the water and the remaining 1 tablespoon oil to the flour mixture, stirring until a ball forms. Turn out dough onto a lightly floured surface. Knead for 3 to 4 minutes or until the dough is soft, pliable, and smooth, adding as much of the remaining flour as needed. Divide dough evenly into four balls.

3. Roll each ball to a circle 8 to 9 inches in diameter. Brush both sides of each dough round with the oil mixture.

4. For a charcoal or gas grill, grill dough rounds on the greased rack of a covered grill directly over medium-high heat for 2 to 3 minutes or until bottoms are browned and crisp. Turn dough rounds over; spread with fig jam and sprinkle with cheese. Grill for 2 to 3 minutes more or until bottoms are browned and crisp. Remove from heat.

5. Top with arugula and prosciutto. Sprinkle with pepper. Fold in half to serve.

From the Test KitchenGrill Pan Method:
  • Heat a greased grill pan over medium-high heat. Cook one or two dough rounds (depending on the size of your grill pan) on the hot grill pan for 2 to 3 minutes or until bottoms are browned and crisp. Turn rounds over; spread with fig jam and sprinkle with cheese. Cook for 2 to 3 minutes more or until bottoms are browned and crisp. Remove from heat. Repeat with the remaining dough rounds. Serve as above.
Nutrition Facts (Piadini with Gorgonzola, Prosciutto, and Fig Jam)
  • Servings Per Recipe 8,
  • cal. (kcal) 365,
  • Fat, total (g) 13,
  • chol. (mg) 18,
  • sat. fat (g) 4,
  • carb. (g) 52,
  • Monounsaturated fat (g) 6,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 15,
  • pro. (g) 9,
  • vit. A (IU) 292,
  • vit. C (mg) 4,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 81,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 762,
  • Potassium (mg) 122,
  • calcium (mg) 172,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe