Pillowy crust with garlic, parmesan, and baked until crispy. Finish with a cool salad on top, fold together, and enjoy your Piadine.
One of the last restaurants I ate at with my Grandpa was Tomatina in St. Helena, California. We were visiting my brother and had a wonderful lunch. When Tomatina opened a location in Walnut Creek (where I lived for 10+ years), it was one of my favorite places to eat dinner before or after a movie. My go-to was their Caesar Piadine, as I loved the warm crust paired with a cool and crunchy salad. Most of the time I’d fold it together like a taco and enjoy everything all in one bite. They also served some awesome garlic rolls (here’s my recipe for Garlic Bread), classic lasagna (here’s a fusion twist for Lasagna Soup), and really tasty pizzas (I heart pizza). Now that we live on the east coast, I’m starting to make these flavorful menu items at home.
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INGREDIENTS YOU’LL NEED FOR THIS RECIPE:
This is a meal to remember. Seriously. I find myself craving it often, and I’m so happy to finally share my perfected version for you to try at home!
CREAMY ITALIAN DRESSING:
- White Wine Vinegar
- Olive Oil
- Mayonnaise
- Honey
- Fresh Garlic
- Shredded Parmesan Cheese
- Dried Basil
- Dried Dill
- Dried Oregano
- Fresh Parsley
- Fresh Thyme
- Salt
- Black Pepper
FOR THE SALAD:
- Romaine Lettuce
- Lacinato Kale (Dinosaur Kale)
- Grilled Springer Mountain Farms Chicken Breasts
- Croutons, optional
THE CRUST:
- Pita Bread
- Fresh Garlic
- Shredded Parmesan Cheese
- Olive Oil
There are several items you can use for the crust. Pizza dough works great, flatbreads, or pita bread… which is what I used. I like to use this pita bread, as it is really light and puffs up while baking (plus, it cooks the fastest). When cooling, this particular brand almost creates a well in the middle to hold all the salad. I use their original pita and doctor it up with the garlic and parmesan.
MORE RECIPES YOU MIGHT ENJOY:
Cobb Salad Grilled Chicken Sandwich
VIEW ALL MY BLOG RECIPES HERE!
- 2 Pita Breads
- 3 Garlic Cloves, minced
- ½ cup Shredded Parmesan Cheese
- 2 tbsp. Olive Oil
- ¼ cup White Wine Vinegar
- ⅓ cup Olive Oil
- ½ cup Mayonnaise
- 2 tsp. Honey
- 2 Garlic Cloves, minced
- ⅓ cup Shredded Parmesan Cheese
- ½ tsp. Dried Basil
- ¼ tsp. Dried Dill
- ½ tsp. Dried Oregano
- 1 tbsp. Fresh Parsley, minced
- 1 tbsp. Fresh Thyme, stems removed
- ¼ tsp. Salt, or more to taste
- ½ tsp. Black Pepper
- 1 tbsp. Blackening Seasoning
- 2 SMF Chicken Breasts, grilled
- 2 cups Romaine Lettuce, sliced
- ½ cup Lacinato Kale, sliced
- Croutons, optional
- Drizzle 1 tablespoon of olive oil on a cookie sheet. Place pita breads on top and drizzle with the additional tablespoon of olive oil. Then evenly sprinkle on the minced garlic and shredded parmesan between both pita breads. Bake at 400 for 8 minutes.
- While the pita bakes, whisk together all the ingredients for the creamy Italian dressing and set aside.
- Season the chicken with blackening seasoning. Cut into small chunks and grill or air fry until internal temperature reaches 165F.
- Slice the romaine and kale, then mix together with your desired amount of dressing and cooked chicken chunks. Add croutons, if desired.
- Remove the pita from the oven, set on a plate, and top with dressed salad. Enjoy immediately.
NOTES ON THIS RECIPE:
- This recipe makes more than enough Creamy Italian Dressing. Store any leftovers in a sealable container, refrigerated, and use within 2 days. It’s a phenomenal dipping sauce for my Air Fryer Potato Wedges.
- I prefer to shred fresh parmesan when making this recipe, as it melts perfectly in the oven (and forms a crispy crust).
- Do you have to use kale? No. This can be all romaine if you’d like (that’s how they serve it at Tomatina’s). I personally like the extra crunch of kale.
- I use my friend Dave’s Blackening Seasoning for the chicken. However, you can use whatever seasoning you enjoy most.
This post is sponsored in partnership with Springer Mountain Farms. Per the usual, all opinions here are mine alone and I would never recommend a product or ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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