Remove the baking sheets from the oven, sprinkle evenly with cornmeal, and transfer the dough rounds to the sheets. While the crusts are baking, in a bowl, toss together the spinach, vinaigrette, mozzarella, reserved pepper strips, and chicken. Taste for seasoning. Let the crusts cool very briefly so they won't cook the greens when filled. Transfer the crusts to plates and divide the salad among them.
Diners fold their piadine in half.
You can poach, saut , roast, or grill the chicken. We grill it at the restaurant because that adds the most flavor, if you don't want to heat up your grill, try cooking it on our bistecca pan . You can also save time by using purchased rotisserie chicken.