Giada says, "Piadini is a lot like a pizza, except that the crust doesn't rise and it's typically cooked on a grill to give it a nice, smoky flavor and crunchy crust. You can top a piadina with anything you like. This sauceless combination is very typical of northern Italy, where piadini are especially popular."
Recipe courtesy of Giada De Laurentiis
Italian Flatbread (Piadina) with Fontina and Prosciutto
Total:
50 min
Active:
12 min
Yield:
4 to 6 servings
Level:
Easy
Total:
50 min
Active:
12 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 3 1/2 cups all-purpose flour, plus extra for dusting
  • 1/2 teaspoon baking soda
  • 1 teaspoon fine sea salt, plus extra for seasoning
  • 1 stick butter, cut into 1/2-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)
  • Freshly ground black pepper
  • 6 ounces fontina cheese, shredded (about 2 cups)
  • 4 ounces prosciutto, thinly sliced-
  • 1 cup chopped fresh basil

Directions

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 10 to 12 tablespoons 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. Spread each piadina with 1/2 cup of the ricotta mixture. Sprinkle the fontina cheese evenly over the ricotta cheese. Arrange 2 prosciutto slices on top of the cheeses. Cut each piadina into 8 wedges and transfer to a serving platter. Garnish with the chopped basil.

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