Start by preheating your oven. Set it to a high temperature, ideally around 475°F (245°C). This will help achieve that crusty base we all love.

Roll out your artisan pizza dough on a floured surface. Aim for a nice circle about 12 inches in diameter. Don’t worry if it’s not perfect; rustic is charming!

Drizzle extra virgin olive oil over the rolled-out dough. Rub it across the surface with your fingers. Then, sprinkle with minced garlic, ensuring it’s scattered evenly for maximum flavor.

Next, spread the fresh mozzarella evenly across the dough. You want a good amount but avoid overloading it to keep the crust from getting soggy. Then, sprinkle the shredded asiago and dollop bits of ricotta randomly.

Now, lay the thin slices of prosciutto delicately on top of the cheese. This adds depth and richness to your pizza.

Arrange the sliced peaches on top. Feel free to get creative with the placement. Each slice should be a little treasure for the person who gets it.

Sprinkle sea salt, freshly cracked black pepper, and that pinch of crushed red pepper flakes over the top.

Carefully place the pizza in your preheated oven. Bake for about 12 to 15 minutes or until the crust is golden brown and the cheese is bubbling away. The smell will drive you wild!

While it’s baking, combine raw honey and aged balsamic vinegar in a small saucepan. Heat on low until it thickens a bit, stirring continually. Add fresh thyme for flavor right at the end.

Once your pizza is baked to perfection, remove it from the oven and swirl that honey-balsamic glaze over the top. Finish with fresh basil leaves before slicing.