Christian Hallowell
Corporate Executive Chef | Sr. Dir. of Research and Development
Bloomin Brands

Fontina, Apple and Walnut Piadina with Thyme

Recipe courtesy of Christian Hallowell
Sponsor: BelGioioso

Servings: 12

Ingredients

Piadina Dough:

• 4 ¼ c cake flour
• 1 Tbsp baking powder
• 1 tsp salt
• 2/3 c vegetable shortening or 1/4 c olive oil
• 1 c ice water

Toppings:

• 2 c (8 oz) BelGioioso^® Shredded Fontina cheese
• 2 med Fuji apples, thinly sliced
• 1 c (4 oz) walnuts, chopped
• Fresh thyme leaves (from 4-5 sprigs)
• Olive oil for drizzling
• Flaky sea salt

Directions

Piadina Dough:

1. In a food processor, combine the flour, baking powder and salt. Pulse the ingredients to mix them thoroughly.
2. Sprinkle the shortening or oil over the flour mixture. Pulse the food processor until the fat is just incorporated.
3. With the food processor running, slowly add the water until the dough begins to form and clump together. Ensure that the ingredients are well combined, and the dough reaches a cohesive consistency.
4. Divide the dough into 12 equal portions and roll each portion into a thin circle (about 8–10 inches in diameter).
5. Heat a griddle or a flat pan over medium-high heat. Cook each piadina for about 2 minutes on each side, or until it develops a slight char and is cooked through.

Toppings:

1. Preheat the oven to 375°F.
2. Place the cooked piadine on baking sheets.
3. Sprinkle each piadina with an even layer of shredded fontina cheese.
4. Top with apple slices and walnuts.
5. Sprinkle the thyme over the top and drizzle with olive oil.
6. Bake for 5–7 minutes, or until the cheese is melted and the edges are golden.
7. Remove from the oven and sprinkle each piadina with flaky sea salt.
8. Serve warm, and optionally, garnish with additional fresh thyme leaves or a few sprigs of arugula.

Chef Notes

For a fun twist, experiment with different apple varieties to play with sweetness and tartness levels. Additionally, try adding a balsamic reduction drizzle just before serving for an extra layer of flavor.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley