Coppa-and-Gorgonzola Piadine

1. 1

   make the dough In a standing mixer fitted with the dough hook, blend the flour, baking soda, salt and lard at medium-low speed until the mixture resembles coarse meal.

2. 2

   With the machine on, add the water in a thin stream and mix until the dough forms a ball.

3. 3

   Increase the speed to medium and knead for 5 minutes.

4. 4

   make the dough Roll the dough into an 8-inch log and cut into 12 pieces.

5. 5

   Roll each piece into a ball and arrange on a baking sheet.

6. 6

   Cover the dough with plastic wrap and let stand at room temperature for 30 minutes.

7. 7

   make the dough Heat a cast-iron griddle over moderate heat.

8. 8

   On an unfloured work surface, roll out each ball of dough to a thin 7-inch round.

9. 9

   Working in batches, griddle the piadine just until lightly browned on the bottom, 1 to 2 minutes.

10. 10

    Turn and brown the other side, 1 minute more.

11. 11

    Keep the piadine warm in foil in a preheated oven while you cook the rest.

12. 12

    Add the toppings Arrange the warm piadine on a platter or plates.

13. 13

    Top with the sliced Gorgonzola, coppa and pears and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.