You are here: Home » Recipes » The Olympian Piadina The Olympian Piadina Recipe by Emilyhobbs Yield 4 servings Prep 15 min Cook 15 min PrintEmail Ingredients 1/3 cup roasted garlic hummus3 tablespoons Greek yogurt1 teaspoon minced fresh rosemary1/2 cup sliced California black olives1/2 cup coarsely chopped pepperoncini peppers1 (6.5-ounce) jar artichoke hearts, drained1/3 cup finely chopped sun dried tomatoes1/2 cup crumbled feta cheese2 cups coarsely chopped romaine lettuce1 (13.8-oune) tube refrigerated pizza dough2 tablespoons olive oil Instructions In a small bowl, stir together hummus, yogurt, and rosemary until well combined; set aside. In a medium bowl, stir together olives, pepperoncini, artichoke, sun dried tomato, feta and romaine until well combined; set aside. 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. 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.