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2¾ cups all-purpose flour
2 tsp quick-rising instant dry yeast
1 tsp salt
1¼ cup hot water
1 tbsp extra-virgin olive oil
Pinch of sea salt and fresh cracked pepper
¼ cup olive oil, divided
2 tbsp balsamic vinegar
2 medium peaches, sliced
¼ cup pesto
8oz fior di latte or fresh mozzarella, torn into bite-sized pieces
4oz sliced prosciutto
2 cups baby arugula
¼ cup toasted, roughly chopped hazelnutsMethod
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.