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Main Dishes
4 servings
NuWave
3½ c all-purpose flour, plus extra for dusting
4 oz prosciutto, thinly sliced (about 2c)
1 c fresh basil, chopped
Combine flour, baking soda, and 1t salt in bowl of an upright mixer fitted with a dough hook attachment.
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.
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.
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.
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.
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.