Asparagus Pizzettas With Fontina And Prosciutto

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1 pound pizza or bread dough

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

Semolina or fine cornmeal, for dusting

2 cups shredded Fontina cheese (6 ounces)

1 cup shredded fresh mozzarella (3 ounces)

1 1/2 ounces prosciutto, julienned (1 lightly packed cup)

4 large sorrel leaves, julienned

Fresh lemon juice

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