Whole Spelt Piadina with Mozzarella and White Beans

Preparation Steps

1. Mix the no-rest dough

   Drain the mozzarella while you mix the whole spelt flour, salt, olive oil and water into a soft dough. Knead briefly, just until combined, and divide into four balls; no rising or resting is needed.

2. Mix the fast filling

   Heat a large skillet over medium-high heat. Meanwhile, crush the cooked white beans with the tomato passata and oregano using a fork. Thinly slice and blot the tomatoes dry, tear the mozzarella, and keep the spinach, basil and black pepper close to the stove.

3. Roll and toast

   Roll the first dough ball into a very thin round that fits your skillet. Cook in the dry hot pan for 1–2 minutes, until the underside has golden spots, then flip.

4. Fill and fold in the same pan

   Immediately spread a quarter of the bean mixture over one half of the flatbread; top with tomatoes, spinach, mozzarella, basil and black pepper. Fold over, lower the heat to medium-low, cover and cook for 2–3 minutes until the cheese melts and the dough is cooked through.

5. Repeat and serve

   Transfer to a plate and repeat with the remaining dough and filling, rolling each round while the previous one cooks whenever possible. Serve straight from the pan for crisp edges and melted cheese.