Preheat Pizzacraft Pizza Pronto or a pizza stone in a 500°F oven. Let pizza dough sit at room temperature for 10 minutes to allow for easy stretching.
Divide pizza dough in two. Using one half of dough, shape into a circle, squeezing the edges and moving in a circular motion.
Using your knuckles and finger tips, stretch the dough while continuing to move in a circular motion. Dough should be thin enough at the center to see light through the dough.
Once dough is stretch to about 10-12" diameter, sprinkle pizza peel heavily with cornmeal. Lay dough on top of peel. Drizzle with 2 tablespoons of the garlic oil.
Divide the fresh mozzarella in half. Tearing small pieces with your fingers, add pieces of mozzarella randomly over the dough. Do the same with the blue or gorgonzola cheese.
Taking one slice of prosciutto at a time, tear two slices into smaller pieces and spread randomly over the cheese.
Using half the full amount of caramelized onions, sprinkle over the pizza. Repeat with the fresh sage.
Slightly shake the pizza peel to see if any parts of the dough are stuck. If there are, lightly lift the dough and toss a little cornmeal underneath.
Place pizza peel at the back of the oven. Shake the peel until the far most part of the pizza touches the stone. At that point you should be able to remove the peel in one fast, swift motion.
Depending on your oven temp, cook for 10-15 minutes and then rotate the pizza. Cook for an additional 10-15 minutes until the outside crust is brown. The pizza is perfectly cooked if crispy enough to stand on it's end.