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.
blog comments powered by Disqus

Get every new post delivered to your Inbox.

Join 458 other followers