Italian Flatbread OR Pizza on the Grill

Hello Thursday and happy spring! Last night I made one of my favorite spring-like dishes, but I used the indoor grill (perk up Mother Nature!). My husband and I just loooove pizza, as I'm sure many of you do as well, and I will take any opportunity to create a pizza-like meal. This time I chose an Italian flatbread, grilled on the grill pan, and topped with fresh cheeses and prosciutto. Yum.

Piadina with Fontina and Prosciutto
Giada De Laurentiis

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

1. 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.
2. 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.
3. 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.