Four Cheese Peach and Blueberry Pizza

Directions

1. Preheat the oven to 550 degrees and place any stoneware pans in to preheat. Toss the peach slices with 1 tablespoon of olive oil and grill on a grill pan. (You can also put them in the oven for a few minutes on a cooling rack that has been oiled or sprayed with non-stick spray. Just be sure to have a piece of foil underneath to catch any drips) You just want to cook them long enough to get grill marks on them and soften them somewhat, but not make them mushy. Set them aside.
2. Roll out your pizza dough into your circle on a piece of parchment paper that has a sprinkling of cornmeal on it. Mix the oil in with the ricotta cheese and spread on your dough leaving a ½, inch edge for the crust then grind a little bit of black pepper over the top. Place the strips of prosciutto or speck on top of the ricotta, and dot with the slices of fresh mozzarella, the parmesan, and either your fontina or gorgonzola. Add the red onion slices and the blueberries and place the pizza into the oven. Cook until the crust is brown and crispy and the cheese is melted to your liking. After it comes out of the oven, add the peach slices, the basil, and drizzle with the balsamic vinegar glaze. Slice and serve.