Preheat your oven to 400 degrees (or if you’re using a pizza stone or the skillet method, follow
these directions). Add about three fourths of the fontina on the dough along with the garlic and shallots. Spread the pears all over the pizza and cover them with the prosciutto. Crumble the blue cheese over top and add the rest of the fontina. Bake for 30 to 35 minutes, or until the crust is golden and the cheese is bubbly. Remove and drizzle balsamic on top.