Spicy Peach & Prosciutto Pizza Bianca

While dough rests, halve the peach and remove the pit; cut into ½-inch wedges. In a small bowl, toss peach wedges with a small drizzle of olive oil and a pinch of salt.

Once dough has rested 20 minutes, line a baking sheet (or two for 4 servings) with parchment paper. Carefully press and stretch each dough ball into a rough oval shape and place on one side of the prepared sheet (two ovals per sheet). Cover with a towel and let rest for 15 minutes to make stretching easier.

In a medium bowl, combine mozzarella, ricotta, a large pinch of thyme (large pinch for 4 servings), salt, and pepper. Lightly flour your hands, then press and stretch the dough on the baking sheet into larger oval shapes, about 10 inches long and 5-6 inches wide. Evenly spread the cheese mixture over the dough and top with peach wedges. Drizzle or brush the edges of the dough with olive oil.

Bake on the top rack until crusts are golden brown and crisp, about 10-14 minutes. For 4 servings, use the top and middle racks, swapping rack positions halfway through.