Preheat oven to 425F. On parchment lined sheet pan, toss potato slices with a little oil, salt and pepper and bake 6 min. Add leeks, shiitakes, and asparagus to pan with a drizzle more of oil and seasoning, cooking until lightly browned, 4 min. more. Set aside and cool to handle. Stretch dough gently with a bit of flour, tossing and pulling edges until dough warms to the touch and becomes elastic. Shape into a thin round, about 14” in diameter. Place a sheet of parchment paper over a flat board or pan (the pizza will slide into the oven directly on the parchment paper so any flat moveable cutting board will work for the transfer). Place shaped pizza dough on top of parchment. Add pesto to pizza dough, spreading gently to edges. Top with potato slices first followed by vegetables, spreading evenly. Sprinkle with vegan cheeses. Slide paper with pizza directly onto hot middle oven rack (dough will release from paper once fully cooked). Bake 18-20 min. until dough is golden and puffed at edges. Remove to cutting board. Brush crust with olive oil. Top with herbs, greens, pickled onions and crunchy sauce as desired. Cut into 8 pieces and serve immediately.