Method

• 1.
  Preheat the oven to 220°C. Grease a baking tray and line with baking paper.
• 2.
  To make the romesco, place capsicums and tomatoes on prepared tray and roast for 25-30 minutes or until charred. Transfer to a bowl, cover with plastic wrap and stand for 10 minutes to soften, then peel and discard skin.
• 3.
  For the piadina, place flour and 1/2 tsp salt flakes in a bowl and make a well in the centre. Add oil and milk, and, using clean hands, stir until just combined. Transfer to a lightly floured surface and knead until smooth and elastic. Place in a greased bowl, cover with plastic wrap and chill for 20 minutes to rest.
• 4.
  Place garlic, almonds, sourdough and chilli, if using, in a food processor and whiz to a paste. Add tomato, capsicum, parsley, paprika and a pinch each of salt flakes and ground black pepper, and whiz until smooth. With the motor running, add the vinegar and oil in a steady stream until well combined. Transfer to a serving bowl and set aside until needed.
• 5.
  Divide piadina dough into 8 equal pieces and, working with 1 piece at a time, gently knead into a round ball. Use a lightly floured rolling pin to roll out the balls into 20cm rounds.
• 6.
  Heat a barbecue or chargrill pan to high heat and grill flatbreads for 30 seconds on each side. Serve warm with the smoky romesco sauce.