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Photo of Chargrilled vegetable piadina by WW

Chargrilled vegetable piadina

Total Time
1 hr 40 min
30 min
10 min
Italian flatbreads filled with Mediterranean inspired flavours.


Dry yeast

1 tsp

Caster sugar

½ tsp

Plain flour

250 g


2 medium, thinly sliced

Red capsicum

1 medium, thinly sliced

Red onion

1 medium, thinly sliced

Olive oil

1 tbs


4 baby, thinly sliced

Black olives, drained

4 individual, pitted, thinly sliced

Fresh basil

½ cup(s)


80 g

Balsamic vinegar

1 tbs

Oil spray

2 x 3 second spray(s)


  1. Whisk yeast, sugar and 150ml warm water in a jug until yeast has dissolved. Set aside in a warm place for 10 minutes or until frothy.
  2. Sift flour and salt into a large bowl. Add yeast mixture and mix to form a soft dough. Turn dough onto a lightly floured surface and knead for 5–7 minutes or until smooth and elastic. Place in a large bowl lightly sprayed with oil. Cover and set aside in a warm place for 1 hour or until doubled in size.
  3. Meanwhile, preheat a barbecue over medium-high heat. Lightly spray zucchini, capsicum and onion with oil. Cook on grill, turning occasionally, for 5 minutes or until tender.
  4. Using your fist, punch down centre of dough. Turn onto a lightly floured surface and knead for 20–30 seconds or until smooth. Divide into 4 portions. Roll out each portion to form a 25cm round.
  5. Drizzle flat plate with oil. Place dough rounds on flat plate. Arrange bocconcini over half of each round. Top with zucchini, capsicum, onion, olives and basil. Cook for 1 minute or until base is golden and dough is cooked through. Fold dough over filling to form a pocket.
  6. Meanwhile, combine rocket and vinegar in a large bowl. Serve piadina with rocket salad.


SERVING SUGGESTION: You can also cook this recipe, in batches, in a large non-stick frying pan.