Divide the dough in half for two pizzas. Stretch and roll the dough out on a floured surface to make 8-inch rounds.
Brush each pizza round with Pesto and a layer of mozzarella, Fontina, tomatoes, prosciutto, goat cheese, oregano, thyme and Parmesan cheese.
Bake the pies until the crusts are lightly browned. In the oven this will take about 10 to 12 minutes. In our wood burning oven, about 4 minutes.
When the pie is done, remove it from the oven and place it onto a large cutting board or pizza pan and cut into slices with a pizza cutter.