Caesar Salad Piadine
This Caesar Salad Piadine is a fresh, plant-based twist on flatbread pizza—grilled dough topped with crisp romaine, vegan Caesar dressing, and your favorite toppings like sun-dried tomatoes, capers, and crispy tofu. It’s handheld, delicious, and packed with that familiar Caesar salad in every bite.
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!
Notes
Make as needed
If you’re not cooking all four pides at once, keep the remaining dough in the fridge and roll out fresh when ready.
Romaine ratio
You’ll need about ½ romaine heart per pide, so adjust based on how many you’re making.
Storage tip
Store leftover dough in a reusable bag or airtight container in the fridge. Salad components can be prepped ahead and dressed fresh.
Nutrition
Serving: 1 piadinaCalories: 420kcalCarbohydrates: 48gProtein: 10gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 13.5gSodium: 520mgPotassium: 330mgFiber: 4gSugar: 3gVitamin A: 3000IUVitamin C: 9mgCalcium: 90mgIron: 3mg
Tried this recipe?Let us know how it was!