Lightly dust a sheet of parchment paper (about 14-inch long) with flour. Stretch and shape dough into a 12 1/2-inch round. Brush olive oil evenly over crust. Season crust lightly with salt and pepper. Layer proscuitto over crust into an even layer, aligning pieces side by side (if they overlap slightly that’s fine). Dollop small portions of the ricotta over pizza, then sprinkle with mozzarella cubes and asiago cheese.