Pizza With Peaches & Prosciutto

Instructions

• Pizza Dough: In a bowl, combine flour, yeast and salt.
• With wooden spoon, gradually stir in water and oil, using hands if necessary, until ragged dough forms.
• Turn out onto lightly floured surface; knead for about 8 minutes or until smooth and elastic, adding more flour 1 tbsp at a time, if necessary.
• Dough should be soft and supple, not dry.
• Place in large greased bowl, turning to grease all over.
• Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1 hour.
• In bowl, combine 2 tbsp of the oil, vinegar, salt and pepper.
• Add peaches and toss to coat.
• Reserving any vinegar mixture, place peaches on greased grill over medium heat; close lid and grill, turning and brushing occasionally with vinegar mixture, until browned and tender, about 6 minutes.
• On lightly floured surface, stretch dough to about 16x12inch rectangle, using rolling pin if necessary.
• Brush with remaining oil.
• Place oiled side down, on grill; cook, uncovered, until bubbles form on top and bottom is grill marked, about 3 minutes.
• With tongs, turn; close lid and grill just until no longer doughy underneath, about 1 minute.
• Transfer to baking sheet.
• Reduce heat to medium-low.
• Brush grill marked side of pizza with pesto and top with grilled peaches and fior di latte.
• Transfer to grill; grill, covered, until cheese is melted and bubbly and underside is browned, 5 to 8 minutes.
• Carefully transfer to large cutting board.
• Top with sliced prosciutto, arugula and hazelnuts.
• Serve immediately drizzled with olive oil.
• Serves 8.