Piadina with Tomatoes and Mozzarella

A preheated baking sheet or pizza stone makes the bottom of the piadina crisper.

Let the mozzarella drain briefly so the piadina doesn't become soggy.

Add the basil at the end (or grill it only briefly) so the aroma stays fresher.

Keep an eye on the piadina: under the grill it browns very quickly.

For neater slices, let the piadina rest for 1 minute and then cut it with a pizza cutter.