Piadines are grilled Italian flat bread sandwiches that make a really filling dinner or great lunch. I based mine on a recipe by Michael Chiarello, but I Greeked it up a bit. Kalamata olives and onions would be great in here too. These are great for summer because you only need to heat up a grill to make them. Makes 8 piadines.
Vegetarian note: You could substitute chickpeas for the chicken to make it vegetarian. I would fry drained and rinsed canned chickpeas in 1T of olive oil to make them nice and crispy, then season them with a little salt and smoked paprika for extra flavor.
1 batch pizza dough (homemade or store bought)
2 boneless, skinless chicken breasts
1/2 bag baby spinach
4 Roma tomatoes, diced into medium chunks
1/2 cucumber, halved lengthwise and sliced
1/2 c feta, crumbled
1/4 c Parmesean
Balsamic dressing (homemade or store bought)
Season chicken breasts with olive oil, salt and pepper and grill until done. Let rest for 5-10 minutes. Keep grill on. Toss together spinach, tomatoes, cucumbers and feta and set aside.
Divide pizza dough into 8 pieces and roll into as thin rounds as you can (the dough will puff a lot on the grill, so make them as thin as you can). If the pizza is shrinking back a lot when you try to roll it, cover and let rest 5-10 minutes until it holds its shape when rolled. Spray grill rack with cooking spray and put dough directly on the rack. Let cook for about 30 seconds until grill marks start to appear and the edges begin to brown, then flip dough. Cook an additional 30 seconds or until other side is finished.
Cut chicken into chunks and add to salad mixture, along with any juices from the chicken. Toss with balsamic dressing as you would a salad. Spoon salad mixture onto the flat breads, sprinkle with Parmesan, fold in half and enjoy.