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Sliced piadina pizza with marinara, melted mozzarella, capers, and fresh basil on parchment paper.

Piadina Pizza (Quick Marinara, Mozzarella, Capers, Basil)

Flossie
This piadina pizza comes together in 15 minutes even with a quick homemade marinara sauce. Thin crust and crispy edges, with briny pops of capers, lots of mozzarella and basil: my answer to pizza cravings on a weeknight.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course dinner, lunch, main meal, pizza
Cuisine Italian-inspired
Servings 2
Calories 573 kcal

Equipment

  • 1 garlic press
  • 1 saucepan for making the marinara sauce
  • 1 Pizza tray or sheet pan (lined with parchment paper)

Ingredients
  

Sauce

  • 1 tbsp olive oil
  • 200 g passata
  • 1 clove garlic minced or grated
  • 1 tsp dried oregano
  • Salt and black pepper to taste

Pizza

  • 2 wholemeal piadina store-bought
  • 1 mozzarella ball and/or grated mozzarella 250g
  • 1 tbsp capers drained
  • Handful fresh basil torn (some before baking, more after)
  • Olive oil to brush piadina

Instructions
 

Make the marinara sauce

  • Preheat the oven to 220°C. While it heats, make the sauce: in a small saucepan, gently warm a little olive oil. Add the minced garlic and oregano, stir for 30 seconds, then pour in the passata. Simmer for a few minutes only, then season with salt and pepper.
    1 tbsp olive oil, 200 g passata, 1 clove garlic, 1 tsp dried oregano, Salt and black pepper

Build the piadina base

  • Lightly oil the parchment paper, then place the piadina on top. Brush the edges with a little olive oil for extra color. Spoon on a thin layer of sauce and spread it almost to the edges.
    2 wholemeal piadina, Olive oil to brush piadina

Add the toppings

  • Pat the mozzarella dry with kitchen paper, then tear into pieces and scatter evenly. Add a few torn basil leaves, sprinkle over the capers, and add grated mozzarella if you want a stretchier, cheesier top.
    1 mozzarella ball and/or grated mozzarella, Handful fresh basil, 1 tbsp capers

Bake until golden and crispy

  • Transfer to a perforated pizza tray (or a sheet pan). Bake for 7–10 minutes, until the cheese is melted and turning golden and the edges are crisp.

Finish with lots of basil & serve

  • As soon as it comes out, add a generous handful of torn basil so the steam wilts it. Slice, fold, and eat while it’s hot (watch that molten cheese).
    Handful fresh basil

Video

Notes

How to keep piadina pizza crisp:
  • Use a light hand with the sauce to avoid a soggy base.
  • Pat fresh mozzarella dry: it helps the top brown and keeps the base from steaming.
Keep an eye on the oven. Start checking at 7 minutes. You’re looking for bubbling cheese, a few golden spots, and edges that feel firmer when you lift a corner. 
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Nutrition

Calories: 573kcalCarbohydrates: 35gProtein: 34gFat: 45gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gCholesterol: 99mgSodium: 1209mgPotassium: 542mgFiber: 5gSugar: 8gVitamin A: 1361IUVitamin C: 11mgCalcium: 735mgIron: 4mg
Keyword piadina pizza, pizza on piadina
Tried this recipe?Tag me @candyflossiecooks on Instagram! I'd love to see how your dish turns out ! ✨