Italian Flatbread (Piadina)
Ingredients
- 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)
Directions
- 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.
- 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.
- 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.
- Remove the piadina from the grill to cool slightly.
- Combine the ricotta cheese and lemon zest in a small bowl. Season with salt and pepper.
- 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.
- Cut each piadina into 8 wedges and transfer to a serving platter. Garnish with the chopped basil.