Method

• 1.
  For the piadina, combine flour, olive oil, yoghurt, parmesan, 1 tsp salt and 1 tbs water in a bowl and mix. Turn onto a floured bench and knead 5-6 minutes until smooth. Cover in plastic wrap and rest at room temperature for 15 minutes.
• 2.
  Meanwhile, heat the oil in a frypan over medium heat. Add peperoni and cook for 2-3 minutes until crisp and fat has rendered.
• 3.
  Remove with a slotted spoon (keeping oil in pan). Drain on paper towel. Add chickpeas to the pan and cook for 2-3 minutes until crisp. Add spring onion and garlic and cook a further 1 minute or until fragrant then remove from the heat.
• 4.
  Cut rested dough into quarters. Roll each piece to 2mm thick. Heat a chargrill or large frypan over medium-high heat. Cook in batches for 3-4 minutes a side until crisp.
• 5.
  Serve topped with the chickpea mixture, peperoni, mozzarella and parsley.