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.
In a saucepan of boiling salted water, cook the asparagus until tender, about 4 minutes. Drain and pat dry. Slice the 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.
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. 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. 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.
The asparagus mixture can be refrigerated overnight.
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