The Olympian Piadina

  • Yield: 4 servings
  • Prep: 15 min
  • Cook: 15 min


1/3cup roasted garlic hummus
3tablespoons Greek yogurt
1teaspoon minced fresh rosemary
1/2cup sliced California black olives
1/2cup coarsely chopped pepperoncini peppers
1 (6.5-ounce) jar artichoke hearts, drained
1/3cup finely chopped sun dried tomatoes
1/2cup crumbled feta cheese
2cups coarsely chopped romaine lettuce
1 (13.8-oune) tube refrigerated pizza dough
2tablespoons olive oil


  1. In a small bowl, stir together hummus, yogurt, and rosemary until well combined; set aside.
  2. In a medium bowl, stir together olives, pepperoncini, artichoke, sun dried tomato, feta and romaine until well combined; set aside.
  3. Divide dough into 4 equal pieces.  Coat a work surface with cornmeal or flour.  Using a rolling pin, roll out dough pieces into 7-inch rounds, about 1/8-inch in thickness.
  4. Heat olive oil in a large skillet over medium heat until hot.  Add a dough round; cook 2 minutes, or until golden brown, flip, and cook an additional 1 minute.  Fold dough round over to form a pocket.  Repeat process with remaining dough.  Spread a generous amount of hummus mixture in the insides of bread pockets.  Divide olive mixture into pockets, and serve.
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