Piadina with Ricotta Prosciutto and Arugula

Ingredients

• 3 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• Kosher salt
• 4 ounces lard or vegetable shortening (1/2 cup), at room temperature
• 3/4 cup water
• 1 tablespoon extra-virgin olive oil, plus more for brushing
• 1 1/2 cups fresh ricotta cheese
• Freshly ground pepper
• 4 ounces baby arugula (4 cups)
• 1 teaspoon fresh lemon juice
• 1/4 pound thinly sliced prosciutto, mortadella or salami

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