You will need: Firebricks / spacer grate
Top heat: Grilled vegetables approx. 220-250°C / Piadine approx. 320-350°C
Fireclay bricks: Grilled vegetables - not relevant / Piadine approx. 250-280°C
Preheating: approx. 30 minutes
Working hours: 35 minutes
Cooking time for grilled vegetables: ca. 15-20 minutes
Baking time Piadine: per piadina ca. 4 minutes

Ingredients:
(for 5 piadine)

For the grilled vegetables:

• 50 ml olive oil
• 1-2 cloves of garlic, finely chopped
• 1 teaspoon lemon zest
• sprigs of thyme
• Salt, pepper
• 2 small zucchinis
• 3 spring onions
• 1 bell bell pepper, red
• 1 bell bell pepper, yellow
• 6 spears of green asparagus

For the Piadine:

• 500 g wheat flour type 405 or pizza flour
• 1 teaspoon baking powder
• 10 g salt
• 100 ml olive oil
• 150-170 ml water (room temperature)

In addition:

• Semola for the work surface
• Seedy cream cheese
• Rocket
• Parmesan, sliced
• Balsamic cream

Heat the Merklinger to approx. 220-250°C.

For the grilled vegetables:

In a small bowl, mix together the olive oil, garlic and lemon zest. Pluck the thyme leaves, add to the mixture and season with salt and pepper.
Wash the vegetables and drain well. Cut the zucchinis into round slices and the spring onions into rings. Set the spring onions to one side. Halve the peppers, remove the seeds and cut into strips. Cut ½ centimeter off the bottom end of the asparagus spears and cut the spears into thirds.
Place the vegetables, except the spring onions, on a baking tray and mix with the seasoning oil.
Place the tray on the spacer rack on the firebrick and bake the grilled vegetables for approx. 15-20 minutes. After 10 minutes, mix in the spring onions and turn the vegetables once.

Remove the finished grilled vegetables and the spacer rack from the Merklinger.

For the Piadine:

Mix the flour with the baking powder and salt in a mixing bowl. Add the olive oil and water and knead into a smooth dough. (The amount of water can vary slightly. The result should be a smooth, soft dough). Shape the dough into a ball and place on a lightly oiled plate. Cover with a bowl and leave to rest at room temperature for 20-40 minutes.

Place the dough on a lightly floured work surface and divide into five equal pieces. Roll them into balls, cover and leave to rest for another 10 minutes.

Increase the temperature in the Merklinger. To do this, add a few more logs and push the fire all the way back with the glow slider.

To bake the piadine, the temperature on the firebricks should be approx. 250-280°C and the top heat approx. 320-350°C.

Place some semola on the work surface and roll out the dough balls into 2 mm thin flatbreads. Pick up the flatbreads with the pusher and place them in the hot Merklinger. As soon as bubbles form, turn the flatbreads over. The baking time is approx. 2 minutes per side.

Remove the piadine from the Merklinger and immediately cover with a towel. (This will keep them nice and soft.) Alternatively, you can leave them to cool in a cake transport box.

Spread the cream cheese on the piadine. Spread the rocket, grilled vegetables and Parmesan on top and drizzle over a little balsamic cream.

Tip:

The piadina recipe can be doubled at any time. If you like, you can replace the olive oil with lard.

You can make a vegan version by simply omitting the cream cheese and Parmesan or replacing them with a vegan product.

The piadine can be filled as desired. Why not try other variations?

- Bresaola, buffalo mozzarella, rocket, balsamic cream

- Tuna, mozzarella, tomatoes, mayonnaise

- Ham, brie, tomatoes, mushrooms

- Smoked salmon, cream cheese, green salad

- Salsiccia, gorgonzola, grilled peppers, salad