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Cover dough with a floured dish towel or plastic wrap and allow to rest two to three hours at room temperature.
Heat oil in a large, heavy-bottomed skillet over medium-high heat. Add shallots and cook until softened and golden, 4 to 5 minutes. Add mushrooms salt, and cook until mushrooms are soft and lightly browned, stirring occasionally, about 10 minutes. Stir in thyme leaves and remove from heat.
Preheat the oven to 500°F. Roll out dough on a lightly floured work surface. Form a flat round, as thin as desired. Sprinkle dough with seeds and press them into dough. Transfer dough to pizza stone or lightly oiled baking sheet. Arrange shallots and mushrooms evenly on top of dough. Scatter with cheese and bake until crust is crisp and golden brown and cheese is bubbly, 10 to 12 minutes. Serve immediately.