Italian Flatbread Piadina with Fontina and Prosciutto

Ingredients

• 3 1/2 cups all-purpose flour, plus extra for dusting
• 1/2 teaspoon baking soda
• 1 teaspoon fine sea salt, plus extra for seasoning
• 1 stick butter, cut into 1/2-inch pieces, at room temperature
• 2 tablespoons extra-virgin olive oil
• 1 pound whole milk ricotta cheese
• 2 teaspoons lemon zest (from about 2 small lemons)
• Freshly ground black pepper
• 6 ounces fontina cheese, shredded (about 2 cups)
• 4 ounces prosciutto, thinly sliced-
• 1 cup chopped fresh basil

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