Coppa-and-Gorgonzola Piadine

• 3 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 2 teaspoons kosher salt
• 1/4 cup lard or solid vegetable shortening, at room temperature
• 1 cup water
• 1 1/2 pounds Gorgonzola dolce, thinly sliced
• 1/2 pound sliced spicy coppa
• 2 thinly sliced Bartlett pears

1. make the dough In a standing mixer fitted with the dough hook, blend the flour, baking soda, salt and lard at medium-low speed until the mixture resembles coarse meal.
2. With the machine on, add the water in a thin stream and mix until the dough forms a ball.
3. Increase the speed to medium and knead for 5 minutes.
4. make the dough Roll the dough into an 8-inch log and cut into 12 pieces.
5. Roll each piece into a ball and arrange on a baking sheet.
6. Cover the dough with plastic wrap and let stand at room temperature for 30 minutes.
7. make the dough Heat a cast-iron griddle over moderate heat.
8. On an unfloured work surface, roll out each ball of dough to a thin 7-inch round.
9. Working in batches, griddle the piadine just until lightly browned on the bottom, 1 to 2 minutes.
10. Turn and brown the other side, 1 minute more.
11. Keep the piadine warm in foil in a preheated oven while you cook the rest.
12. Add the toppings Arrange the warm piadine on a platter or plates.
13. Top with the sliced Gorgonzola, coppa and pears and serve.

flour, baking soda, kosher salt, lard, water, gorgonzola dolce, coppa, bartlett

Taken from www.foodandwine.com/recipes/coppa-and-gorgonzola-piadine (may not work)