I am taking liberties here by naming these crispy, flaky flatbreads piadine. Piadine are from Emilia-Romagna, thin breads flavored with lard and raised by baking soda, griddled to a golden color and folded around Prosciutto, salty cheeses, or greens, depending on the occasion and the appetite. The recipe below tastes like a hybrid between a piadina and a thin focaccia; to make it, you need a good quality flour tortilla (homemade or store-bought).

You can freeze the piadine after stuffing and before baking, wrapped in parchment and enclosed in freezer-safe plastic bags; just defrost a few hours before you are ready to serve. They make a great meal with a green salad alongside, or impressive (and easy) finger foods when cut into triangles after baking, as in the photo here.

Makes 2 piadine (serves 1 as a main course, 6 as finger food)

• 4 flour tortilla shells
• 3 thin slices mild Provolone or fresh Mozzarella (3 ounces total)
• 4 sundried tomatoes packed in olive oil, drained and minced
• 2 pitted green or black olives, minced
• 12 basil leaves, thinly sliced, or 1/4 teaspoon dried oregano
• 1 tablespoon extra virgin olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Preheat the oven to 425 degrees(preferably set on convection bake). Line a baking sheet with parchment paper.

Place 2 flour tortilla shells on the parchment paper-lined baking sheet. Top each with half of the Provolone, sundried tomatoes, olives, and basil. Top each with a second tortilla shell.

Brush with the olive oil and sprinkle with the salt and pepper. Bake for 8 minutes in the preheated oven, or until golden and crisp. Serve hot, cutting each into quarters as a main course or into 12 triangles as finger food.