Lightly flour a pizza peel (large wooden "shovel" for sliding pizza into the oven). Stretch or toss the pizza dough until it reaches approximately 14 inches in diameter. Lightly brush the top of the crust with the olive oil. Arrange the thinly sliced strawberries around the pizza. Sprinkle the Fontina cheese on top. Bake at 475 degrees for 10 minutes, until golden brown and bubbly (turn the pizza with the peel if one side is getting cooked more than the other). Remove from oven; garnish with arugula leaves and top with additional olive oil or balsamic vinegar if desired. Serve immediately.