Salami & tomato piadina

Salami & tomato piadina


Salami & tomato piadina

The ingredient of Salami & tomato piadina

  1. 225g (1 1/2 cups) plain flour
  2. 1 tablespoon olive oil
  3. 125ml (1/2 cup) heat water
  4. 1 teaspoon olive oil, more
  5. 125ml (half of cup) Napoletana pasta sauce
  6. 85g (three/four cup) coarsely grated mozzarella
  7. 70g sliced salami
  8. 125g yellow grape tomatoes
  9. Fresh basil leaves, to serve

The instruction how to make Salami & tomato piadina

  1. Preheat oven to 240u00b0C. Place flour, oil and water in a bowl. Mix until simply blended. Turn onto a gently floured surface. Knead till easy. Roll out to a 22cm-diameter disc.
  2. Brush a 22cm (base size) non-stick ovenproof frying pan with the more oil. Heat over medium-excessive warmth. Add the dough disc. Spread with pasta sauce and sprinkle with the mozzarella. Arrange salami and tomatoes on top. Cook for 7 mins or until base is nearly crisp.
  3. Transfer to oven. Bake for 7 minutes or until the mozzarella melts and salami is crisp. Top with basil leaves.

Nutritions of Salami & tomato piadina

fatContent: 414.665 calories
saturatedFatContent: 18 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 45 grams carbohydrates
fibreContent: 3 grams sugar
cholesterolContent: 16 grams protein
sodiumContent: 32 milligrams cholesterol

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