Piadini with Cherry Tomatoes and Smoked Mozzarella

To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Dissolve yeast in 1/2 cup warm water in a large bowl; stir in 1/2 cup flour.

Let stand 30 minutes.

Add 1/2 cup plus 2 tablespoons warm water, 1 1/2 cups flour, and salt, stirring to form a soft dough. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, for 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.

Divide dough into 4 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into a 7-inch circle on a lightly floured surface.

Heat a large nonstick skillet coated with cooking spray over medium-high heat.

Place dough circle in pan.

Sprinkle with 3 tablespoons cheese. Cook 3 minutes or until cheese melts and dough is browned on bottom. Repeat procedure with remaining dough and cheese.

To prepare filling, combine tomatoes and remaining ingredients; toss gently to coat. Spoon 3/4 cup tomato mixture into each crust, and fold over.