Preheat the oven to 400°F.
On a lightly floured counter, roll the dough out into an 11-inch circle. Transfer the circle to a sheet pan lined with parchment. Leaving about a 1 1/2-inch border on all sides, sprinkle half of the parmesan cheese evenly over the bottom of the shell. Arrange the prosciutto on top of the parmesan, overlapping it slightly if necessary and top the prosciutto with the fontina, the remaining parmesan and finally, the pepper strips.