Italian Flat Bread (Piadina) with Fontina and Prosciutto


  • 3 ½ cups all purpose flour, plus extra for dusting
  • ½ teaspoon baking soda
  • 1 teaspoon fine sea salt, plus extra, to taste
  • 1 stick butter, (½ cup) cut into ½-inch pieces, at room temperature
  • 10 to 12 tablespoons water
  • 2 tablespoons extra-virgin olive oil
  • 1 pound whole milk ricotta cheese
  • + 5 more ingredients
    • 2 teaspoons lemon zest (from about 2 lemons)
    • Freshly ground black pepper
    • 6 ounces fontina cheese, shredded
    • 1 cup chopped fresh basil leaves
    • 4 ounces prosciutto, thinly sliced

1. Combine the flour, baking soda, and 1 teaspoon of 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 the water until the mixture forms a dough around the hook. T...

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