Prepare dough 1-2 hours ahead of time. Preheat oven to 400 degrees F.
Place dough on a baking sheet (or pizza peel for a pizza stone) and form into the shape you desire. Brush with olive oil then cover in minced garlic. Top with half of the fontina cheese (I like to place some down first to act as “glue”), then evenly place shallots, mushrooms, asparagus, prosciutto and peas on the pizza. Top with the fresh mozzarella and remaining fontina.
Bake for 25-30 minutes, until cheese is golden and bubbly. Remove and cover with romano cheese, then take a spoon and drizzle balsamic glaze on top.