Italian Flat Bread (Piadina) with Fontina and Prosciutto

Recipe courtesy Giada De Laurentiis, 2008

Show: Everyday ItalianEpisode: Great on the Grill

Rated: 4 stars out of 5Rate itRead users' reviews (5)

RECIPE
COMMENTS & REVIEWS(5)

Cook Time:
8 min
Level:
--
Yield:
4 to 6 servings

Times:

Prep: 12 min
Inactive Prep: 30 min
Cook: 8 min
Total:: 50 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

3 1/2 cups all purpose flour, plus extra for dusting
1/2 teaspoon baking soda
1 teaspoon fine sea salt, plus extra, to taste
1 stick butter, (1/2 cup) cut into 1/2-inch pieces, at room temperature
10 to 12 tablespoons water
2 tablespoons extra-virgin olive oil
1 pound whole milk ricotta cheese
2 teaspoons lemon zest (from about 2 lemons)
Freshly ground black pepper
6 ounces fontina cheese, shredded
4 ounces prosciutto, thinly sliced
1 cup chopped fresh basil leaves

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 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.

Next Recipe

More recipes? Try these recommendations:

Picture of Italian Flat Bread (Piadina) with Fontina and Prosciutto Recipe

Photo: Italian Flat Bread (Piadina) with Fontina and Prosciutto

Similar Recipes

All About…

Recipe Collections

Showing 1-10 of 18

View all 18 Italian Collections

Comments & Reviews

recipe Italian Flat Bread (Piadina) with Fontina and Prosciutto
Karla North Plains, OR 09-15-2009
Flag

Loved it!
Rated: 5 stars out of 5

This is a terrific combination of flavors! I can't wait to try others -- the swiss/ham/salad greens/vinaigrette sounds good,... too. Thanks Giada!Read more
recipe Italian Flat Bread (Piadina) with Fontina and Prosciutto
Amie Roselle, IL 09-07-2009
Flag

Not very good.
Rated: 3 stars out of 5

I trusted the other reviewer Jen and put half as much lemon zest in the ricotta and I'm glad I did, it is WAY too much lemon... zest as listed. Half that is perfect. (THANKS JEN) Other than that, I followed the recipe to a T and did it exactly as listed; found it wasn't really worth the time & money. A very dry, subtle taste, which doesn't really come together. You may as well take a cracker and put ricotta, pancheta and basil on it, would probably be better and less of a hassle.Read more
recipe Italian Flat Bread (Piadina) with Fontina and Prosciutto
Karin middletown, PA 09-03-2009
Flag

In heaven!
Rated: 5 stars out of 5

I can't eat pizza because of the yeast so this flat bread was perfect! I followed the recipe for the dough, then I used... ricotta with salt, pepper, and red pepper flakes (no lemon). Then I topped it with fresh ground turkey meat that I cooked and then I put spoon fulls of a tomato basil marinara sauce over the top. It was delicious! I think I might use the other 3 dough pieces to make a desert one! It was great!Read more
recipe Italian Flat Bread (Piadina) with Fontina and Prosciutto
Jen Winter Garden, FL 12-09-2008
Flag

Too much lemon!
Rated: 2 stars out of 5

If I were to make this again (which I'm not), I would completely eliminate the lemon zest from the ricotta. It is very... overpowering. Instead it would be great with some garlic seasoning or something like that. All you could taste was the lemon, and it ruined the dish for me, which is unfortunate, because the bread came out perfectly. Read more
recipe Italian Flat Bread (Piadina) with Fontina and Prosciutto
Sandie Medina, OH 07-10-2008
Flag

Delicioso!
Rated: 5 stars out of 5

I love this flatbread. I've even put different fillings on it--like ham and swiss topped with some salad greens and... vinaigrette. I plan to continue making this--it's cheap and yummy! Thanks Giada!Read more