How To Make Piadina with Tomato, Burrata, & Arugula - Best Recipe | Charleston Magazine
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Cooking tools:
- Food processor
- Stand mixer
- Grill
- Rolling pin
- Pastry brush
- Peeler
- Oven
- Mixing bowl
- Measuring cup
- Kitchen towel
- Baking sheet
- Aluminum foil
- Plastic wrap
- Chef's knife
- Cutting board
Ingredients
- 2 Tbs. extra-virgin olive oil, plus extra to wipe the bowl
- 1 cup of warm water, 100-120°F
- 1 cup bread flour, plus extra to flour the work surface
- 1 1/2 tsp. table salt
- 1 tsp. sugar
- 1 tsp. SAF instant yeast
- 4 summer tomatoes, about 2 lbs.
- 4 cloves garlic, sliced
- Herbs of your choice, washed, picked, and chopped
- Fleur de sel
- Freshly ground black pepper
- Extra-virgin olive oil
- 4 oz. piece of Parmesan
- 1 (8-oz.) burrata, drained (fresh ricotta may be substituted)
- 1/2 lb. arugula, washed and dried
- Red chili flakes to your taste
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