Remove dough ball from fridge, cover and let stand 30 minutes.
Heat 1 tbsp. olive oil over high heat in a small pan, add the minced onion and cook, stirring, 2 minutes. Season with salt, pepper and a pinch pf thyme, add maple syrup and cook until onion is caramelized. Remove from fire and set aside.
Preheat oven to 400°F (200°C).
In a small bowl combine cherry tomatoes with 1 tbsp. olive oil, season with salt and pepper. Place on an oven safe plate covered with parchment paper. Roast tomatoes until candied.
Form dough on a floured work surface. Place on a lightly oiled baking sheet. Spread with marinara sauce. Bake crust and sauce for 5 minutes. Remove from oven.
Top evenly with capicollo, mushrooms, caramelized onions and asparagus. Add cheese and finish with the candied tomatoes.
Bake 10 minutes or until cheeses are melted and starting to brown.
In a bowl combine the baby spinach with 1 tbsp. olive oil, chives and basil and season with salt and pepper to taste.
Remove pizza from oven and garnish with the seasoned spinach.
