Preheat oven to 425.
Remove dough from the bowl after one hour, and place onto a lightly floured surface. Punch down the dough on the floured surface. The dough surface should be smooth.
Divide the dough into four equal sections. Place three sections to the side, as this is a recipe for one flatbread. Feel free to make as many as you like by doubling sauce and topping ingredients!
Roll the dough to about 1/8" thick. Get it as thin as possible without it being completely transparent. Remember, there are a lot of toppings to load on top. The shape you end up with should be as close to circular as you can get it. But don't worry too much about shape - just be sure every bit of the flatbread has as close to the same thickness as you can get it, so it cooks evenly.
Coat the entire surface of the dough with 1/4 cup of your homemade sauce. If you prefer more sauce, simply use more as desired.
Evenly distribute 1/4 cup of the mozzarella and provolone blend directly onto the sauce, then top with shallots, sprinkling across the entire surface of the flatbread.
Gently lay spinach leaves on top of the cheese and shallots, covering the entire surface of the flatbread. You may use more or less than 1 cup, depending on how much you like and/or the shape of your flatbread.
Top with blue cheese, evenly distributing the crumbles across the surface. Finish with sprinkling the fresh, shredded mozzarella in the same manner.
Before putting in the oven, lightly spread any exposed outer crust with olive oil.
Bake for 12-15 minutes, or until the mozzarella on top is brown and bubbly.