Red, White, and Green Piadine Recipe

Ingredients

• 1 package active dry yeast
• 1 cup warm water
• 3¾ cups all-purpose flour
• 2 tbsp olive oil
• 1 tsp salt

• 2¼ cups roasted red peppers
• 1 tbsp minced garlic
• Salt and pepper to taste
• 0.33 cup grated Parmesan cheese
• 2 tbsp finely chopped fresh oregano (or basil, if preferred)
• 9 cups loosely packed spinach
• 3 cooked chicken breasts, shredded or diced
• 1½ cups diced fresh mozzarella

• 3 tbsp orange juice (preferably fresh)
• 1 tbsp white balsamic vinegar
• ¼ cup olive oil
• Salt and pepper to taste

1. In a large bowl, stir together the yeast, water, and about 2 tablespoons flour. Let stand until foamy (indicating that the yeast is working), about 10 minutes.
2. With a wooden spoon, stir in 3 cups of flour, the oil, and salt. Or, use the dough hook attachment of your mixer. Turn onto a lightly floured surface and knead until smooth, about 5 minutes, adding more flour if necessary to make a soft dough.
3. Shape the dough into a ball, cover it with a towel, and let rise until almost doubled in size, about 1 hour.
4. Punch down the dough and knead for two more minutes. Divide into 6 equal pieces. (At this point, you may freeze the dough balls for up to 1 month. To use frozen dough, transfer to a bowl and defrost and let rise in the refrigerator.)
5. On a lightly floured surface, roll each piece of dough into a circle about ¼-inch thick and 6-8 inches in diameter.
6. Preheat the grill or griddle to high. Prick the dough with a fork. Lower the heat to medium and cook the piadine on the grill until golden, about 2-3 minutes per side. Repeat with remaining dough balls.
7. In the bowl of a food processor, combine the roasted peppers and garlic. Blend until smooth. Season with salt and pepper.
8. Spread 3 tablespoons of the pepper puree on each piadine. Sprinkle with 1 tablespoon of Parmesan cheese and 1 teaspoon oregano.
9. In the bottom of a large bowl, whisk together the vinaigrette ingredients. Add the spinach, chicken, and mozzarella to the bowl, and toss with the vinaigrette. Divide this “salad” among the piadines, and serve folded in half (or open-faced, if preferred.)