Piadina with Gorgonzola and Pear | Crispy & Creamy

In a mixing bowl, combine the wheat flour with baking powder and fine table salt. Form a well in the center and pour in the lukewarm water and olive oil.

Quickly knead everything into a smooth dough. Knead on a lightly floured work surface for about 5 minutes until smooth, shape into a ball, and let rest covered at room temperature for approx. 15 minutes.

Wash, quarter, and core the pears, then cut them into thin wedges. Coarsely chop the walnut kernels and toast them briefly in a dry pan without fat until fragrant. Wash the arugula and spin dry. Cut the Gorgonzola into bite-sized pieces.