Italian Flatbread (Piadina) with Fontina and Prosciutto

Ingredients

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

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...

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