Piadina con Prosciutto di Parma

Directions

• Combine the grapes, balsamic vinegar, water, and honey in a small saucepan. Stir the mixture and let it come to a boil over medium-high heat.
• Reduce the heat to low and let the liquid simmer until it’s syrupy and the grapes have burst, about 20–25 minutes. Set aside.
• Start the piadina (flatbread) dough by combining the flour, salt, and baking powder in a large mixing bowl. Mix well.
• Add the shortening and mix it into the dry ingredients using your fingertips until you’re left with a crumb-like mixture.
• Make a well in the mixture and pour in the warm water and milk. Use a wooden spoon or your hands to incorporate the liquid into the dry ingredients until a dough comes together.
• Turn the dough onto a floured surface and knead for 5 minutes until smooth.
• Roll the dough into a log and divide the dough into 4 pieces. Roll each piece into a ball. Cover the dough balls with a towel and let rest at room temperature for 5 minutes.
• Preheat oven to 350 degrees F. Meanwhile, heat a cast-iron skillet over medium heat. When the skillet is hot, add enough olive oil to lightly coat the bottom. Roll 1 dough ball out at a time until it’s about 1/8-inch thick. Lift the dough circle and place it into the hot oil. Cook on both sides until golden brown. Season with a pinch of salt.
• Transfer the piadina to a plate and cover to keep warm. Repeat the process to cook all of the dough.
• Lay 4–5 Fresh Mozzarella slices onto each piadina. Place into preheated oven for about 5 minutes or until the cheese is melted. Remove from the oven and arrange 2–3 slices of Prosciutto di Parma on top of each.
• Spoon the balsamic grapes over top. Sprinkle with Parmesan. Can be served open or closed.