In a small saucepan over low heat, combine the olive oil, smashed garlic clove, and sprigs of thyme. Warm for 3-5 minutes until fragrant. Do not let the garlic brown.
Remove from the heat. Steep the garlic and thyme sprigs in the olive oil for 15 minutes. Discard the garlic and thyme sprigs. Set the olive oil aside.
Preheat the oven to 475ºF.
Using a vegetable peeler or mandolin, shave the asparagus into long ribbons. Or slice on the diagonal. Toss gently with a pinch of salt.
On a lightly floured surface, roll the pizza dough in a rectangular shape that is 1/4" thick. Transfer to parchment paper or a lightly oiled baking sheet.
Brush the surface of the dough with the infused oil.
Top with grated fontina leaving a 1" border around the edges. Arrange the asparagus ribbons or slices on top of the cheese. Sprinkle with fresh thyme leaves and freshly ground pepper.
Bake for 10-14 minutes until edges are lightly browned and cheese is melted. Top with a drizzle of the garlic thyme olive oil. Sprinkle with flaky salt. Slice and serve warm.
