Very nicely done Mitch. Love the coloration on the cornicione. Esp like that asparagus pie and the margherita looks great too.
edit - might have to "borrow" that asparagus combo on a pie in the near future if that's cool.
Of course you can....I originally got it from the Mugnaini cookbook. It calls for:
1/3 cup grated fontina
1 teaspoon of grated Parmigiano-Reggiano
This pie is really good, especially with the drizzle of truffle oil (if you like it). My wife does not like truffle oil, so we dropped that. And, then we decided the prosciutto would be good on top! We usually tone down the fontina with mozzarella.
Try it, but also try the original recipe.