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.