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Piadina Filled With Grilled Chicken and Roasted Tomatoes

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“Basically a piadina is a pizza folded in half. This one is made on a grill and is more of a technique than a recipe. This was the one I made in class, and is the one dish we didn't get a written recipe for. Fill it with anything you like, although this one is really good. The amounts are a guess, just don't over fill it. If using a can of dough (like Pillsbury), cut the dough in half and make two piadinas.”

Ingredients Nutrition


  1. Preheat grill. You want direct and indirect heat. (Heat one side to high and one side to low, or move coals to one side).
  2. Shape and form dough into about a 6-inch circle on a lightly oiled work surface.
  3. Place the dough circles on the back of a lightly oiled cookie sheet.
  4. Brush top of dough with olive oil and place on the grill, over direct heat, oiled side down.
  5. Close the lid and let cook for about 2-3 minutes. Check to make sure it is not burning.
  6. When nice and browned, brush the top with olive oil and flip over.
  7. Let cook for about 1 min and start adding you fillings.
  8. Cheese should go first. This will be the "glue", so to speak, to hold the piadina together. So place cheese over entire thing.
  9. Next is the chicken and tomatoes. Place these on half (one side) of the circle.
  10. Top with basil and arugula and fold in half. Top the chicken with the cheese half.
  11. Move the piadina over to the indirect heat or low side and close lid.
  12. Let cook for about 2 min or until the cheese melts.

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