- 1 (1/4-ounce) envelope active dry yeast (2 1/4 teaspoons)
- 1 cup warm water (110 degrees F)
- 3 to 3 1/2 cups all-purpose flour
- 2 tablespoons olive oil
- 1 teaspoon salt
- Extra-virgin olive oil
- BRESAOLA AND ARUGULA:
- 1 bunch fresh arugula, tough stems removed, rinsed and spun dry
- 1/2 pound bresaola, thinly sliced
- 1/4 pound Parmesan, shaved
- Freshly ground black pepper
- Balsamic vinegar
- ONION AND GORGONZOLA CHEESE:
- 8 ounces baby spinach, stems removed, rinsed, and spun dry
- 1 pound caramelized yellow onions
- 1/2 pound Gorgonzola or other mild creamy blue cheese, crumbled
- Chopped toasted walnuts
- Extra-virgin olive oil
- Dough: To make the dough, in a bowl, stir together the yeast, water and 2 tablespoons of the flour. Let stand until foamy, about 5 minutes. Add 3 cups of flour, the oil, and salt, and stir with a heavy wooden spoon to make a dough. Turn out onto a lightly floured surface and knead until smooth, adding more flour as needed to make a soft but still slightly moist dough. Shape into a ball, flatten slightly, dust with flour and cover with clean kitchen towel to rise until nearly doubled in size, about 45 minutes.
- Punch the dough down, knead, and cut into 6 equal pieces. Roll out each 1 to a circle about 1/4-inch thick, 6 to 8 inches in diameter.
- Heat a griddle or cast iron pan (or grill) over high heat. Prick the dough with a fork and cook on the griddle until golden, 2 to 3 minutes per side. Remove, brush lightly with the extra-virgin olive oil and repeat with the remaining dough.
- To serve, pile the toppings of choice into the center of each warm grilled round. Roll the bread around the toppings of choice and serve immediately.
- Bresaola and Arugula: Divide the arugula leaves, bresaola, and Parmesan among piadine rounds. Top with a sprinkling of pepper and drizzle with balsamic vinegar.
- Onion and Gorgonzola: Divide the spinach, onions, and cheese among piadine rounds. Top with a sprinkling of walnuts and drizzle lightly with oil.
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