Courgette and Mozzarella Piadina

This recipe is one that's been loitering for the past few months - I think I made it even last year but had for some unknown reason not blogged it! The original recipe was taken from a Waitrose freebie magazine, no idea which one though as it was torn out a few months back! I've since made it a couple of times, changing the fillings each time and the base piadina is so easy to make its a handy standby!

Piadina meant absolutely nothing to me prior to making this but fortunately the picture helped to show us a nice, neat bread kind of thing stuffed with nice things. Frying bread is not something I regularly dabble in but I have made the odd doughy thing over the years that way.. and as our oven, is well temperately challenged and this recipe appealed as it didn’t involve it at all!

The piadina were fairly quick and easy to make and assemble, though having a second pair of hands also helps! Also reading the recipe from start to finish… Probably the best way of describing it is that its a cross between a pizza and pitta bread ! I didn't quite fully understand some of the instructions in the original recipe and I have changed it to how it worked for us. 

Serves two:

Ingredients:

2 courgettes
1 tsp red wine vinegar
1 small garlic, crushed
½ red chilli finely chopped
1 lemon, finely grated zest only
250g self raising flour
125g mozzarella, drained. Torn into small chunks
20 basil leaves

Salt
Spray oil

Cut the courgette length ways into thin slices. Heat a frying pan and gently saute the courgettes until softened and golden. Remove from the heat and add the vinegar, garlic, chilli and lemon zest, season to taste.

Meanwhile place the flour in a large bowl, a pinch of salt and stir in 6-7 tbsp of cold water. Use a fork to mix it in and bring it together, then knead lightly until you have a soft dough.

Divide into two balls, lightly flour the worktop and roll out to form an 18 cm circle. Repeat with the other ball.

Heat a large heavy based frying pan, spray with oil and place on of dough circles. Gently fry on both sides, greasing as needed for 2-3 minutes or until lightly risen. Remove from the pan and repeat with the other circle. If the pan gets too hot just remove for little bursts to stop it burning.

With the removed circle, carefully use a sharp bread knife to make a large pocket, fill with half the courgette mixture, chunks of mozzarella and basil leaves. Repeat with the other one. Return to the pan, place a heavy saucepan on top to weigh it down and cook for a further 3-4 minutes or until cooked and lightly golden. Repeat with remaining piadina.

Slice into quarters and serve with a nice dressed salad and sauteed tomatoes.