Prep 0 mins
Cook 8 mins
- 2 teaspoons lemon zest
- 6 ounces Fontina cheese, shredded
- 2 tablespoons extra virgin olive oil
- 1⁄2 teaspoon baking soda
- 1⁄2 cup butter, room temperature in 1/2-inch pieces
- 1 teaspoon fine sea salt
- 1 cup chopped fresh basil
- 12 tablespoons water
- 3 1⁄2 cups all-purpose flour
- 1 lb whole milk ricotta cheese
- 4 ounces prosciutto, thinly sliced
- 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. Transfer the dough to a lightly floured work surface and knead for 5 minutes until smooth. Cut the dough into 4 equal pieces. Form into disk shapes and wrap in plastic wrap. Refrigerate for 30 minutes.
- 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. Brush each circle with the extra-virgin olive oil and grill for 4 minutes each side. Remove the piadina from the grill to cool slightly. Combine the ricotta cheese and lemon zest in a small bowl. Season with salt and pepper, to taste. Spread each piadina with 1/2 cup of the ricotta mixture. Sprinkle the fontina cheese evenly over the ricotta cheese. Arrange the prosciutto slices on top of the cheeses. Cut each piadina into 8 wedges and transfer to a serving platter. Garnish with the chopped basil.