Piadina with Fontina and Prosciutto
- 3½ cups all-purpose flour, plus more for dusting
- ½ teaspoon baking soda
- Fine sea salt
- ½ cup (1 stick) unsalted butter, cut into ½-inch pieces, at room temperature
- 2 tablespoons olive oil
- 1 (15-ounce) container (2 cups) whole-milk ricotta cheese
- 2 teaspoons grated lemon zest (from 1 to 2 lemons)
- Freshly ground black pepper
- 3 cups (6 ounces) grated Fontina cheese
- 4 ounces prosciutto, thinly sliced
- 1 cup chopped fresh basil leaves
Instructions:
Piadini look a lot like pizzas, but because the crust is made without yeast and does not need to rise, they are much quicker and easier to make. Piadini are also cooked on the grill rather than baked in the oven, which gives them a nice, smoky flavor and crunchy crust.
- 3½ cups all-purpose flour, plus more for dusting
- ½ teaspoon baking soda
- Fine sea salt
- ½ cup (1 stick) unsalted butter, cut into ½-inch pieces, at room temperature
- 2 tablespoons olive oil
- 1 (15-ounce) container (2 cups) whole-milk ricotta cheese
- 2 teaspoons grated lemon zest (from 1 to 2 lemons)
- Freshly ground black pepper
- 3 cups (6 ounces) grated Fontina cheese
- 4 ounces prosciutto, thinly sliced
- 1 cup chopped fresh basil leaves