This is a fun summer pizza for all to enjoy. The combination of flavors speaks to me of summer picnics. The sweetness of the peaches and the saltiness of the asiago cheese creates a nice flavor palette.
Preheat your wood fired oven floor to 600 degrees fahrenheit. The dome should be around 800-900 degrees.
Slice peaches into ½ inch slices.
Stretch your dough ball into a 10 inch pizza.
Dollop ricotta, and mascarpone onto your dough.
Then add your peaches and shredded asiago cheese.
Cook in the oven for 2-3 minutes.
Top with prosciutto, balsamic reduction, and a sprig of basil.
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