1 ripe but firm peach, pitted and sliced into 1-inch thick wedges
4 oz burrata cheese (or fresh mozzarella)
2 oz thinly sliced prosciutto
Fresh basil, for garnish
Half a lemon
Preheat the oven to 475°F and place a pizza stone (if using) on the middle rack. Roll the dough out to desired thickness on a lightly floured surface and transfer to a pizza peel sprinkled with cornmeal. If not using a pizza stone, liberally oil a baking sheet and place the rolled out dough on the sheet.
Grate the garlic into a small bowl and add the olive oil. Stir to combine and then drizzle the garlic oil over the pizza dough evenly.
Top with the mozzarella cheese, the peach slices, and sprinkle of salt and pepper. Gently tear the burrata into pieces (this will be messy) and distribute them as evenly as possible.
Bake for 10-12 minutes, or until the pizza dough is crispy and golden and the cheese is bubbly and browning in spots.
When the pizza comes out of the oven, top with the slices of prosciutto.
Garnish with fresh basil and a spritz of fresh lemon juice.