Quick italian flatbread (piadina) with fontina and prosciutto
Bread
3½ cups all-purpose flour, plus extra for dusting ½ teaspoon baking soda 1 teaspoon fine sea salt, plus extra for seasoning 1 stick butter, cut into ½-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
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