Preheat the oven to 450 degrees. Sprinkle a half sheet pan (13 inches x 18 inches) with corn meal.
On a lightly floured surface, roll the pizza dough into an oval shape, about 9 inches by 16 inches. Place on the sheet pan.
In a small bowl, combine the finely chopped garlic with 2 tablespoons oil. Brush on the pizza dough.
Trim the asparagus to about 8 inches long. They should all be about the same diameter. Cut the fatter ones in half lengthwise. Combine the remaining one-tablespoon of oil with ¼ cup snipped chives. Coat the asparagus. Season to taste with sea salt and fresh pepper.
Arrange the asparagus on top of the pizza dough. Sprinkle the cheese on top of the asparagus, then top with the remaining ¼ cup snipped chives and snipped thyme.
Bake on the lower rack until crispy and golden, about 15 minutes. Cut into six pieces.