Asparagus Pizzettas with Fontina and Prosciutto

Name: Asparagus Pizzettas with Fontina and Prosciutto
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 907 grams asparagus, tough ends discarded; 454 grams pizza or bread dough; 170 grams cups shredded Fontina cheese; 4 servings Fresh lemon juice; 2 Tbsps extra-virgin olive oil, plus more for brushing; 43 grams prosciutto, julienned (1 lightly packed cup); 4 servings Salt and freshly ground pepper; 1 large shallot, thinly sliced; 85 grams cup shredded fresh mozzarella; 4 larges sorrel leaves, julienned

Asparagus Pizzettas with Fontinan and Prosciutto might be just the main course you are searching for. This recipe serves 4. This recipe covers 26% of your daily requirements of vitamins and minerals. One serving contains 678 calories, 29g of protein, and 33g of fat. Head to the store and pick up asparagus, olive oil, shallot, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

Set a pizza stone on the bottom or on the bottom shelf of the oven. Preheat the oven to 500, allowing at least 30 minutes for the stone to heat. On a lightly floured work surface, cut the dough into 4 pieces and roll each piece into a ball. Cover with plastic wrap and let rest for 10 minutes.

Ingredients you will need

Dough

Roll

Wrap

Equipment you will use

Plastic Wrap

Pizza Stone

Oven

In a saucepan of boiling salted water, cook the asparagus until tender, about 4 minutes.

Ingredients you will need

Asparagus

Water

Equipment you will use

Sauce Pan

Drain and pat dry. Slice the asparagus 1/4 inch thick on the diagonal and transfer to a large bowl.

Ingredients you will need

Asparagus

Equipment you will use

Bowl

Add the shallot and 2 tablespoons of the olive oil and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Shallot

On a lightly floured surface, roll 1 ball of dough into an 8-inch round. Dust a pizza peel with semolina and set the dough round on it. Lightly brush the dough with olive oil. Scatter 1/2 cup of the Fontina cheese and 1/4 cup of the mozzarella on the dough, then top with one-fourth of the asparagus and 1/4 cup of the prosciutto. Slide the pizzetta onto the hot stone.

Ingredients you will need

Fontina Cheese

Mozzarella

Prosciutto

Asparagus

Olive Oil

Semolina

Dough

Roll

Bake for about 6 minutes, or until it is crisp and browned on the bottom and bubbling on top. Using a large spatula, transfer the pizzetta to a work surface and cut it into quarters.

Equipment you will use

Oven

Spatula

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.

Ingredients you will need

Lemon Juice