Italian Flatbread (Piadina) with Fontina and Prosciutto

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 Giada De Laurentiis, 2008
Show: Everyday Italian Episode: Great on the Grill

Photo: Italian Flatbread (Piadina) with Fontina and Prosciutto

TOTAL TIME: 50 min
Prep: 12 min
Inactive Prep: 30 min
Cook: 8 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
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Directions

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 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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4

Newest Ratings and Reviews

Read all 3 reviews

  • on February 27, 2012

    Flag

    I did not like the texture or taste of the bread, it really did not taste very italian, the topping would have been better on a pizza type bread...I think I will delete this one from my favorites.

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  • on September 18, 2011

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    good,tasty and easy.

    people found this review Helpful.
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  • on July 16, 2011

    Flag

    Fun to make and serve. We cruise on our boat in the Bahamas. Bread is a premium, so we made this on our grill, put various toppings in little
    bowls and invited the anchorage over for a fun meal. Each guest chose their own toppings. Make a few extras, wrap in plastic, and you have lunch for tomorrow

    people found this review Helpful.
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