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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.
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(I use flatbread, skip this entire step)
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2. In a saucepan of boiling salted water, cook the asparagus until tender, about 4 min. Drain and pat dry.
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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.
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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.
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Bake for about 6 minutes, or until it is crisp and browned on the bottom and bubbling on top.
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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.
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*Again, I make one large pizza and often substitute with a flat bread
