Italian piadina flatbread with cheese and prosciutto

Ingredients:

• 3.5 cups of premium flour, plus a little extra for dusting
• 0.5 tsp of soda
• 1 teaspoon fine salt, plus a little more for extra salt
• 110 g butter at room temperature, cut into 1.5 cm pieces.
• 2 tbsp. l. olive oil
• 450 g whole milk ricotta
• 2 tsp lemon zest (from about 2 small lemons)
• 200 g fontina cheese, grated (about 2 cups)
• 150 g dry-cured prosciutto ham, thinly sliced
• 1 cup chopped basil

Preparation:

1. In the bowl of a stand mixer fitted with a dough hook, combine the flour, baking soda, and 1 teaspoon of salt. Add the butter and mix for 2 minutes on low speed. With the mixer running, gradually add 10–12 tablespoons of water and mix until the dough coats the hooks.
   
   Transfer it to a lightly floured work surface and knead for 5 minutes until smooth. Divide the dough into 4 equal pieces. Form 4 circles, wrap them in plastic wrap, and refrigerate for 30 minutes.
2. Preheat a grill pan over medium-high heat, or preheat an outdoor grill. On a lightly floured work surface, roll out 4 circles of dough, 20–25 cm in diameter and 0.3 cm thick. Brush the circles with olive oil and grill for 4 minutes on each side. Remove from the heat and cool slightly. In a small bowl, combine the ricotta and lemon zest. Season with salt and pepper to taste.
3. Spread 1/2 cup ricotta on each piadina, sprinkle evenly with grated cheese, and top with two slices of prosciutto. Cut each piadina into 8 pieces and transfer to a platter. Sprinkle with basil leaves and serve.
   
   This dish is paired with Cabernet Sauvignon red wine.