Piadina with Fontina and Prosciutto
3½ cups all-purpose flour, plus more for dusting
½ teaspoon baking soda
Fine sea salt
½ cup (1 stick) unsalted butter, cut into ½-inch pieces, at room temperature
2 tablespoons olive oil
One 15-ounce container (2 cups) whole milk ricotta cheese
2 teaspoons grated lemon zest (from 1 to 2 lemons)
Freshly ground black pepper
3 cups (6 ounces) grated Fontina cheese
4 ounces prosciutto, thinly sliced
1 cup chopped fresh basil leaves
Combine flour, baking soda and 1 teaspoon salt in bowl of an upright mixer fitted with dough hook attachment. Add butter and mix on low speed until incorporated, about 2 minutes.
With machine running, slowly add up to ⅔ cup water, until mixture forms a dough ball around hook. Transfer dough to a lightly floured work surface and knead 5 minutes, or until smooth.
Cut dough into 4 equal pieces. Form into disk shapes and wrap in plastic wrap. Refrigerate for 30 minutes.
Place grill pan over medium-high heat or preheat gas or charcoal grill. On lightly floured work surface, roll out each piece of dough into an 8- to 10-inch circle, about ⅛-inch thick. Brush each circle with olive oil. Grill for 4 minutes on each side. Remove piadina from the grill and let cool slightly.
Combine 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 with Fontina cheese evenly over ricotta cheese. Arrange prosciutto slices on top of cheeses. Cut each piadina into 8 wedges and transfer to a serving platter. Garnish with chopped basil.
4 to 6 servings