Food Network UK

Italian Flat Bread with Fontina and Prosciutto

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  • Rub these griddled breads with some olive oil and garlic for a sensational side.
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Ingredients

  • 500g plain flour, plus extra for dusting
  • 1/2 tsp bicarbonate of soda
  • 1 tsp salt, plus extra, to taste
  • 125g butter cut into 1cm pieces, at room temperature
  • 10-12 tbsp water
  • 500g ricotta cheese
  • 2 tbsp lemon zest
  • 2 tsp salt
  • Freshly ground black pepper
  • 175g fontina cheese, shredded
  • 125g prosciutto, thinly Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced
  • Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please Chopped fresh basil leaves to serve

Use imperial measurements

Method

How to make Italian Flat Bread with Fontina and Prosciutto

In the bowl of an upright mixer fitted with a dough hook attachment combine the flour, bicarbonate of soda, and one teaspoon of salt. Add the butter and mix on low speed until incorporated, about two minutes.

With the machine still running, slowly add the water until the mixture forms a dough around the hook. Transfer the dough to a lightly floured work surface and Technique: Kneading A way to mix and work dough to form a smooth, elastic ball, ready to shape and cook. I know this Teach me, please knead for five minutes until smooth.

Cut the dough into four equal pieces. Form into disc 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 plain floured work surface, roll out each piece of dough into an 20-25cm circle, about 3mm thick. Brush each circle with the extra-virgin olive oil and grill for four minutes each side. Remove the flatbread from the grill to cool slightly.

In a small bowl combine the ricotta cheese and lemon zest and season to taste with salt and pepper. Divide the mixture between theflatbreads and sprinkle with the fontina cheese. Arrange the prosciutto Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please slices on top of the cheeses.

To serve cut each piadina into 8 wedges and transfer to a serving platter. Garnish with the Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped basil.