Italian Flatbread (Piadina) with Fontina and Prosciutto


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

Combine the flour, baking soda and 1 teaspoon 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 tablespoons water until the mixture forms a dough around t...

View full recipe at SpringPad


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