Directions

1. Combine flour, baking soda, and 1t salt in bowl of an upright mixer fitted with a dough hook attachment.

2. Add butter and mix on low speed until incorporated, about 2 min. With the machine running, slowly add 10 to 12T water until mixture forms a dough around the hook.

3. Transfer dough to a lightly floured work surface. Knead for 5 min. until smooth. Cut the dough into 4 equal pieces. Form into disk shapes and wrap in plastic wrap. Refrigerate for 30 minutes.

4. Place Pizza Stone in Bravo on cooking rack in position 1. Preheat the Stone at 450°F for 30 min.

5. 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 dough circles with extra-virgin olive oil.

6. Using the Pizza Peel, place on preheated Stone. Cook at 450°F for 4 min. each side. Remove the piadina from oven to cool slightly.

7. Combine ricotta cheese and lemon zest in a small bowl. Season with salt and pepper.

8. Spread ½ c ricotta mixture onto each flatbread. Sprinkle fontina cheese evenly over the ricotta cheese. Arrange 2 prosciutto slices on top of the cheeses.

9. Cut each piadina into 8 wedges. Transfer to a serving platter. Garnish with chopped basil.