Cheesy Italian Piadina with Prosciutto and Roasted Red Pepper

For the dough, combine flour, baking powder, and salt in the bowl of an upright mixer fitted with a dough hook attachment. Add oil and mix on low speed until incorporated, about 2 minutes. With the mixer running, slowly add 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. Allow the dough to rest on the counter for 1 hour.

Lightly flour the countertop and roll out the dough with a rolling pin until very thin, around ⅛th of an inch. Cut out 6- to 12-inch circles and poke holes in it with a fork. (I used a 6-inch cake cutter but you can adjust depending on how many you want.)

Cook each round in a dry non-stick pan over medium heat for 3–4 minutes each side.

Combine roasted red pepper, lemon zest, and ricotta in a food processor. Puree until red pepper is evenly combined. Season with salt and pepper to taste.

Spread half of each Piadina with a spoonful of the ricotta mixture. Sprinkle fontina cheese evenly over the ricotta cheese. Arrange 2 prosciutto slices on top of the cheeses and place a few basil leaves on top.

Fold over the Piadina and eat it like a pita.