Recipes and Cooking Piadini with Gorgonzola, Prosciutto, and Fig Jam 4.3 (4) Our variation of this Italian flatbread dish is stuffed with salty cheese, spicy arugula and savory prosciutto. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 18, 2012 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 40 mins Stand Time: 15 mins Grill Time: 4 mins Total Time: 59 mins Servings: 8 Yield: 4 piadini (8 appetizer servings) Jump to Nutrition Facts Ingredients 5 tablespoon olive oil 1 teaspoon snipped fresh thyme or oregano or 1 teaspoon dried thyme or oregano, crushed 1 clove garlic, minced 2 ½ - 2 ¾ cup all-purpose flour 2 teaspoon baking powder 1 teaspoon salt 1 cup water ¾ cup fig jam 4 ounce Gorgonzola or blue cheese, crumbled 2 cup lightly packed arugula 2 - 4 ounce thinly sliced prosciutto, torn into bite-size pieces Ground black pepper Directions In small bowl whisk together 4 tablespoons of the oil, the thyme, and garlic. Set aside. 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. Roll each ball to a circle 8 to 9 inches in diameter. Brush both sides of each dough round with the oil mixture. 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. Top with arugula and prosciutto. Sprinkle with pepper. Fold in half to serve. Grill 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. Rate it Print Nutrition Facts (per serving) 365 Calories 13g Fat 52g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 365 % Daily Value * Total Fat 13g 17% Saturated Fat 4g 20% Cholesterol 18mg 6% Sodium 762mg 33% Total Carbohydrate 52g 19% Total Sugars 15g Protein 9g Vitamin C 3.5mg 18% Calcium 171.6mg 13% Iron 2.3mg 13% Potassium 122mg 3% Folate, total 80.6mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.