Roasted Red Pepper Romagnole Piadine over Rockwood

I decided to try another recipe from a book called Patio Pizzeria and figured I’d make this my first cook using Rockwood (we’ve been deprived of it in CA for years).

The recipe for Roasted Red Pepper Romagnole Piadine calls for using a roasted red pepper from a jar I figured I’d just roast it over the Rockwood.  This was done on my Mini Egg so this isn’t a huge bell pepper.


I alternated between turning the pepper and rolling out the piada dough.  Once the pepper was roasted on all 4 sides, I took it off and put it into a bag to steam for a bit before peeling and slicing it.  Put the Mini Woo and CI griddle on over high heat and put the flatbread on for about a minute per side.


i handed off the flatbread to my wife and she assembled the Piadines with the red pepper, spinach, parmegiano-reggiano cheese, prosciutto, and balsamic vinegar.


Folded and served.


This was tasty and will definitely be repeating this and experimenting with other ingredients.  The Rockwood worked well but that should be no surprise.     Thanks for looking!