Italian Flatbread (Piadina) with Fontina and Prosciutto

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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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It sounded so good and maybe it will be when it is grilled, but the 12 TBS of water was not nearly enougn to make the dough climb the mixers hook. I am an experienced bread baker but had never tried Flat Bread and was anxious to try it. No one else commented about the water so I am so what at a loss to understand why I had to use 6TBS more. Any answers?

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Giada had me salivating when she bit into this and said it was "extraordinary", and indeed it was! The dough came out perfect! I'm just not crazy over the proscuitto though. It would either pull out from the sandwich altogether or I'd bite into a fatty string of it, ugh. Next time around, I'm going to crisp it up first or crisp up pancetta slices in lieu of the prosciutto. Also, my bread didn't stay very crisp for long once it was grilled, so it's great to eat as soon as it comes off the grill to get that warm, crisp bite. YUM!

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This flat bread is great! I can't wait to try it with different toppings, BBQ chicken or cream cheese with smoked salmon and capers would be great with it.

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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!

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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.

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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!

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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.

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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!