Preheat oven to 500°F.
Place two pizza stones or pans in the pre-heated oven for 30 minutes.
Divide the dough in half. On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough and shape into circles.
Carefully remove stones/pans from the oven and sprinkle with cornmeal. Carefully place dough on hot stones/pans over the cornmeal to assemble pizzas.
Lightly spread the pesto on each crust. Top with mozzarella, fontina and sliced peaches. Bake for 9-10 minutes, or until the cheeses are melted and bubbly. Remove from oven. Layer the prosciutto and fresh basil on the pizza and finish with a drizzle of honey and olive oil, and a sprinkle of flaky salt and red pepper flakes. Slice and serve immediately. Enjoy!
Homemade Pizza Dough:
In a small bowl, stir the warm water and sugar. Add the dry yeast and gently stir. Allow to rest for 8 to 10 minutes.
In a large bowl, add the flour and stir in 1 teaspoon salt, and 1 teaspoon olive oil. Pour the water and yeast mixture into the flour bowl, knead the dough for 8 minutes, and shape into a ball.
Lightly grease a large bowl with oil. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with a clean damp kitchen towel and place in a dark warm space. Allow the dough to rise for at least 1 hour or longer (if making the dough the day before actually using, then rest and rise for 8 to 24 hours in the refrigerator).
When the dough is ready (it should be doubled in size) punch it down to release any air bubbles. Divide the dough in half. On a lightly floured work surface using lightly floured hands or a rolling pin, gently flatten the dough and shape into circles.
Homemade Spinach Pesto:
In a food processor, combine the spinach, parmesan, pine nuts, garlic, lemon juice, salt, and black pepper. Pulse for 10 seconds. Slowly stream in olive oil until all ingredients are combined. Refrigerate until ready to use.
