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1
Combine the flour, baking soda, and 1 teaspoon salt in the bowl of an upright mixer fitted with a dough hook attachment.
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2
Add the butter and mix on low speed until incorporated, about 2 minutes.
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3
With the machine running, slowly add up to 2/3 cup water, until the mixture forms a dough around the hook.
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4
Transfer the dough to a lightly floured work surface and knead for 5 minutes, or until smooth.
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5
Cut the dough into 4 equal pieces.
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6
Form into disk shapes and wrap in plastic wrap.
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7
Refrigerate for 30 minutes.
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8
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
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9
On a lightly floured work surface, roll out each piece of dough into an 8- to 10-inch circle, about 1/8 inch thick.
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10
Brush each circle with the olive oil.
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11
Grill for 4 minutes on each side.
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12
Remove the piadini from the grill and let cool slightly.
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13
Combine the ricotta cheese and lemon zest in a small bowl.
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14
Season with salt and pepper.
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15
Spread each piadina with 1/2 cup of the ricotta mixture.
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16
Sprinkle the Fontina cheese evenly over the ricotta cheese.
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17
Arrange the prosciutto slices on top of the cheeses.
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18
Cut each piadina into 8 wedges and transfer to a serving platter.
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19
Garnish with the chopped basil.
