Italian Flatbread (Piadina) with Fontina and Prosciutto

Ingredients

• 0.5 teaspoon baking soda 
• 6 servings pepper black freshly ground
• 1 stick butter cut into 1/2-inch pieces, at room temperature
• 3.5 cups flour for dusting all-purpose
• 2 cups fontina shredded
• 1 cup basil fresh chopped
• 2 teaspoons lemon zest (from 2 small lemons)
• 2 tablespoons olive oil extra-virgin
• 4 ounces pancetta thinly sliced
• 1 teaspoon sea salt for seasoning fine
• 1 pound milk ricotta cheese whole

Equipment

• bowl
• blender
• plastic wrap
• grill
• grill pan

Directions

1. Watch how to make this recipe.
2. Combine the flour, baking soda, and 1 teaspoon of salt in the bowl of an upright mixer fitted with a dough hook attachment.
3. Add the butter and mix on low speed until incorporated, about 2 minutes. With the machine running, slowly add 10 to 12 tablespoons water until the mixture forms a dough around the hook.
4. Transfer the dough to a lightly floured work surface and knead for 5 minutes until smooth.
5. Cut the dough into 4 equal pieces. Form into disk shapes and wrap in plastic wrap. Refrigerate for 30 minutes.
6. 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 into an 8 to 10-inch circle, about 1/8-inch thick.
7. Brush each circle with the extra-virgin olive oil and grill for 4 minutes each side.
8. Remove the piadina from the grill to cool slightly.
9. Combine the ricotta cheese and lemon zest in a small bowl. Season with salt and pepper.
10. Spread each piadina with 1/2 cup of the ricotta mixture.
11. Sprinkle the fontina cheese evenly over the ricotta cheese. Arrange 2 prosciutto slices on top of the cheeses.
12. Cut each piadina into 8 wedges and transfer to a serving platter.
13. Garnish with the chopped basil.