Asparagus Pizzettas with Fontina and Prosciutto

Ingredients

  1. 1 pound pizza or bread dough
  2. 2 pounds medium asparagus, tough ends discarded
  3. 1 large shallot, thinly sliced
  4. 2 tablespoons extra-virgin olive oil, plus more for brushing
  5. Salt and freshly ground pepper
  6. Semolina or fine cornmeal, for dusting
  7. 2 cups shredded Fontina cheese (6 ounces)
  8. 1 cup shredded fresh mozzarella (3 ounces)
  9. 1 1/2 ounces prosciutto, julienned (1 lightly packed cup)
  10. 4 large sorrel leaves, julienned
  11. Fresh lemon juice

Description

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