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Grilled Prosciutto & Fig Flatbread

prep time: 12 minutes

total time: 50 minutes

Makes: 4-6 servings


  • - Margherita® Prosciutto, thinly sliced, 4 oz
  • - Lemon zest (from about 2 small lemons), 2 tsp
  • - Fresh herbs
  • - Chopped fresh basil, 1 cup
  • - Dressed arugula
  • - Fig jam
  • - Stick butter, cut into 1/2-inch pieces, at room temperature, 1
  • - Whole milk ricotta cheese, 1 lb
  • - All-purpose flour, plus extra for dusting, 3 ½ cups
  • - Baking soda, ½ tsp
  • - Fine sea salt, plus extra for seasoning, 1 tsp
  • - Extra-virgin olive oil, 2 tbsp
  • - Freshly ground black pepper


  1. Combine the flour, baking soda, and 1 teaspoon of 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. 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 fresh herbs 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, dressed arugula, and fig jam.