Italian Flatbread (Piadina)
  • 3-½ cups All-Purpose Flour, plus extra for dusting
  • ½ tsp Baking Soda
  • 1 tsp fine Sea Salt, plus extra for seasoning (#1002252)
  • 1 stick Butter, cut into ½-inch pieces, at room temperature (#180140)
  • 2 Tbsp Extra-Virgin Olive Oil (#280390)
  • 1 pound whole milk Ricotta Cheese (#191104)
  • 2 tsp Lemon Zest, from about 2 small lemons (#340220)
  • Freshly ground Black Pepper (#1001639)
  • 6 oz Fontina Cheese, shredded – about 2 cups (#172150)
  • 4 oz Prosciutto, thinly sliced (#251321)
  • 1 cup chopped Fresh Basil (#340202)
  1. Combine the flour, baking soda, and 1 tsp salt in the bowl of an upright mixer fitted with a dough hook attachment.  Add the butter and mix on low speed until incorporated, about 2 minutes.  With the machine running, slowly add 10 to 12 Tbsp water until the mixture forms a dough around the hook.
  2. Transfer the dough to a lightly floured work surface and knead for 5 minutes until smooth.  Cut the dough into 4 equal pieces.  Form into disc shapes and wrap in plastic wrap.  Refrigerate for 30 minutes.
  3. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.  On a lightly floured work surface, roll out each piece of dough to a 8-to-10-inch circle, about 1/8 inch thick.  Brush each circle with olive oil and grill for 4 minutes each side.
  4. Remove the piadina from the grill to cool slightly. 
  5. Combine the ricotta cheese and lemon zest in a small bowl.  Season with salt and pepper.
  6. Spread each piadina with ½-cup of the ricotta mixture.  Sprinkle the fontina cheese evenly over the ricotta cheese.  Arrange 2 prosciutto slices on top of the cheeses.
  7. Cut each piadina into 8 wedges and transfer to a serving platter.  Garnish with the chopped basil.