A fresh twist on Caesar salad—this flatbread-meets-wrap uses grilled pizza dough for an easy, satisfying plant-based meal.
Caesar Salad Piadine: Where Crunchy Flatbread Meets Creamy Caesar
There’s a restaurant near where I grew up that always served piadines, and they stuck with me. On a recent trip back, I ordered one again and immediately knew I had to make my own version. Caesar Salad Piadine was the result. I used pizza dough as a shortcut, and it totally works. The warm, crispy flatbread paired with cool, crunchy Caesar salad is just so good. You can keep it simple or load it up with toppings—it’s a winner either way.
Why You’ll Love This Recipe
A shortcut flatbread with major payoff – Store-bought or homemade pizza dough makes this easy and flexible.
Crispy, golden base – Cooked in a skillet or flattop for those irresistible bubbly edges.
Caesar salad done differently – Cool romaine, savory dressing, and salty parm all served on top.
Totally customizable – Add chickpeas, crispy tofu, or whatever toppings you love.
Unexpected but easy – A fresh, fun twist on flatbread that comes together fast.
What Are Piadine?
Piadine are Italian flatbreads, traditionally cooked on a griddle or hot surface and then filled or topped with all kinds of delicious things. Think of them as a cross between a wrap and a pizza. Here, we’re flipping the script and turning them into a warm base for Caesar salad—still very much in the spirit of a piadina, but with a fresh twist.
Ingredient Highlight: Pizza Dough
Using pizza dough as the base for piadine is a total shortcut win. It’s easy to work with, bakes up beautifully on a skillet or flat top, and delivers that chewy, golden finish you want in a flatbread. While traditional piadine dough is a bit different (usually made with lard or olive oil), pizza dough is a plant-based, accessible alternative that brings just the right structure and bite.
Madly Delicious Must-Know Tips & Questions
Let the dough rest. If you’re using store-bought dough, give it at least 30 minutes to come to room temp—it’ll roll out much easier.
Use a flattop or large skillet. Cast iron works great and gives a nice even char.
Dress the salad just before serving. You want the greens to stay crisp, not soggy.
Don’t skip the olive oil and salt. Brushing the cooked side of the dough adds flavor and that irresistible sheen.
Can I prep the dough in advance?
Yes! You can divide and shape the dough earlier in the day—just cover and keep it at room temp until ready to roll and cook.
What if I don’t have a flattop?
No worries — just shape the dough into a round that fits your largest skillet. The cooking process stays exactly the same.
What toppings go well with this?
Chickpeas, crispy tofu, sun-dried tomatoes, and capers all work great. You can keep it classic or load it up.
Let’s Dish: Did You Know?
Piadine date back to ancient Roman times and are traditionally from the Emilia-Romagna region of Italy. Originally a peasant bread made on terra-cotta dishes, they’ve evolved into one of Italy’s most beloved street foods—usually folded and filled with cured meats, cheese, or greens. This salad-topped version is a modern remix that’s just as satisfying.
Want a flatbread that meets a wrap? Then try my Caesar Salad Piadine!
Warm, golden dough meets cool Caesar crunch—ready to become your new go-to. Give it a try and tag me on Instagram @madly__delicious with #MadlyDelicious to share your take!
More Italian-Inspired Recipes
Pasta e Piselli (Roman Pasta with Peas)
Calabrian Chili Roasted Garlic Bread
Caesar Salad Piadine
Equipment
- Flattop or large cast iron skillet (wide enough for stretched dough)
- Rolling Pin
Ingredients
- 1 lb pizza dough (homemade or store-bought)
- All-purpose flour, for dusting
- Olive or avocado oil, for brushing
- Flaked sea salt (optional)
- 2 romaine hearts (or 1 large bag Caesar salad mix)
- Vegan Caesar dressing, of choice
- Plant-based Parmesan, grated or shredded
- Salt and pepper, to taste
Topping Suggestion (choose your combo):
- Oil-packed sun-dried tomatoes
- Capers
- Thinly sliced purple onion
- Canned chickpeas, drained and rinsed
- Crispy tofu
Instructions
- Prep the dough: Lightly flour your surface. If using dough straight from the fridge, let it rest for about 30 minutes to come to room temperature. Place the dough on the floured surface, shape it into a round, and use a knife to cut it into 4 equal pieces.
- Shape and roll out: Take one piece and gently shape it into a ball. Begin stretching it into a long oval shape with your hands, then dust your rolling pin and roll it out until it’s thin and even. Aim for a long rectangle, about the size of your skillet or flattop.
- Prep the salad: Chop your romaine hearts and set aside. In a large bowl, combine with plant-based Parmesan, salt, and pepper — but hold off on dressing until just before serving.
- Cook the dough: Heat your flattop or large cast iron skillet over medium heat and drizzle with oil. Carefully transfer the rolled dough onto the hot surface. As it cooks, bubbles may appear—use a spatula to gently press or pierce the bubbles to release steam. Cook until golden underneath, then flip and cook the other side until done.
- Season the base (Optional): Once flipped, brush the cooked side (the inner side of your piadine) with olive oil and sprinkle with flaked sea salt, if using.
- Dress and assemble: Right after the dough finishes cooking, toss the prepped romaine with your vegan Caesar dressing. Top each warm pide with a generous pile of salad and finish with your chosen toppings. Fold in half and enjoy!
Handheld Caesar sale for the win!!! Delish way to have quick, handheld bite!
This is one of my favorite recipes! I am so happy to hear that you loved it.
Yes yes yes! I love Caesar salad and being able to make it handheld is WINNING! Dressing was so good