1 Video | Photo: Italian Flatbread (Piadina) with Fontina and Prosciutto Recipe
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."
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 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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By ngossage2004_12...
Gainesville, 86
on April 27, 2013
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Four stars with edits!
After reading the helpful prior reviews, here's what I did:
Purchased Naan flatbread at my local grocery store & skipped making it.
Combined ricotta, 1/2 teaspoon lemon peel, 3/4 teaspoon minced garlic, 1/4 teaspoon sea salt & a few grinds of pepper.
Add a little olive oil to non stick skillet & cook prosciutto on both sides until crispy. Drain on paper towels.
Brush naan with olive oil & cook in non stick skillet for about a minute on each side or until toasted. Top with ricotta mixture, then fontina. Transfer to a cooling rack set on a cookie sheet & broil on low for 4-5 minutes. Top with basil, slice into pieces, then add prosciutto.
By MonicaCK
Los Angeles, CA
on August 07, 2012
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This rating is for the dough only, but I've had the toppings combination in other recipes before and always loved it.
Like other reviews stated, I had to add more water--4 more tablespoons to be exact. However, except for that, the bread recipe was great! Buttery, seasoned well, and a great consistency on the grill. It was dinner for one tonight so I topped half with creme fraiche and caramelized onions, and the other half with Nutella and roasted marshmallows. Yum!
By jenibooflay
on August 01, 2011
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mine came out great but def was more than 10 to 12 tablespoons of water so i added more..
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