Asparagus Pizzettas With Fontina And Prosciutto

• 1 pound pizza or bread dough (or flatbread)
• 2 pounds medium asparagus, tough ends discarded
• 1 large shallot, thinly sliced
• 2 tablespoons extra-virgin olive oil, plus more for brushing
• Salt and freshly ground pepper
• fine cornmeal for dusting
• 2 cups shredded Fontina cheese (6ounces)
• 1 cup shredded fresh mozzarella (3 ounces)
• 1 1/2 ounces of prosciutto, julienned (1 lightly packed cup)
• 4 large sorrel leaves, julienned (I use spinach)
• Fresh Lemon juice

1. 1. Set a pizza stone on the bottom or on the bottom shelf of the oven. Preheat the oven to 500 degrees, allowing at least 30 minutes for the stone to heat. On a lightly floured work surface, cut the dough in 4 pieces and roll each piece into a ball. Cover with plastic wrap and let rest for 10 minutes.
2. (I use flatbread, skip this entire step)
3. 2. In a saucepan of boiling salted water, cook the asparagus until tender, about 4 min. Drain and pat dry.
4. Slice asparagus 1/4 inch thick on the diagonal and transfer to a large bowl. Add the shallot and 2 tablespoons of the olive oil and season with salt and pepper.
5. 3. On a lightly floured surface, roll 1 ball into an 8 inch round. Dust a pizza peel with semolina and set dough on it. Lightly brush the dough with olive oil. Scatter 1/2 cup of the Fontina and 1/4 cup of the mozzarella on the dough, then top with one fourth of the asparagus and 1/4 cup of prosciutto, Slide the pizzetta onto the hot stone.
6. Bake for about 6 minutes, or until it is crisp and browned on the bottom and bubbling on top.
7. Using a large spatula transfer the pizzetta to a work surface and cut it into quarters. Sprinkle the pizzetta with the sorrel and lemon juice and serve. As soon as 1 pizzetta is in the oven prepare the next. Slide it into the oven when the first comes out.
8. *Again, I make one large pizza and often substitute with a flat bread

pizza, medium asparagus, shallot, extravirgin olive oil, salt, cornmeal for, cheese, mozzarella, sorrel leaves, lemon juice

Taken from www.epicurious.com/recipes/member/views/asparagus-pizzettas-with-fontina-and-prosciutto-52882611 (may not work)