1 batch pizza dough (or store-bought from Raley’s or Trader Joe’s)
1 cup balsamic vinegar (Calolea has some great balsamic)
2 tablespoons olive oil
8 ounces fresh mozzarella, sliced or grated
2 ounces soft goat cheese, crumbled
4 peaches, pitted and thinly sliced
1/2 cup coarsely chopped basil
Preheat the oven to 500F or as high as your oven will go. If you have a pizza stone, preheat the stone in the oven for at least 30 minutes to allow it to get thoroughly hot.
Divide dough into tennis-ball-sized pieces. Take one piece of dough and punch it down on a lightly floured surface. Roll the dough out into a circle approximately 1/4-inch thin. Place the pizza on a pizza peel or pan that has been generously coated with cornmeal. Lightly brush with 1 tablespoon of olive oil. Top with mozzarella, goat cheese, and peach slices. Drizzle the pizza with balsamic. Repeat for remaining pizzas.
Place the pizza in the oven directly on the pizza stone, if using one, or on the oven rack. Bake for 8 to 10 minutes or until the pizza crust is golden and the cheese is melted. Remove from oven and top with basil and drizzle with balsamic. Cut into slices and serve.