First, get going on the dough -
Stir together flour, yeast, salt, & sugar in a stand mixer - or by hand if you want to get a workout, especially if you're not sharing that pizza 🙂 Then, add 1 tbsp. olive oil and the water until a ball is formed (if too tacky, add a little more flour, about a tbsp. at a time; conversely, if too dry, add about a tbsp. of water at a time). Once everything comes together, place ball of dough into greased bowl (grease bowl with 1/2 tbsp. of olive oil), cover with wax paper and then a tea towel and place in a warm area for about two hours until it rises about double the size (I usually put inside the microwave - not turned on, of course).
Preheat oven to 350 F and on a sheet pan with parchment paper, crisp prosciutto for 5 minutes; tear into bite-sized pieces & lay to one side.
Increase oven temp to 500F & place your pizza stone in there and get that sucker hot!
For the balsamic maple drizzle, mix vinegar with maple syrup in a sauce pan on low heat for 12-15 minutes until it coats the back of a spoon (make this while your pizza is in the oven).
Remove dough from bowl and roll out on floured surface to fit pizza stone. Carefully take pizza stone from oven. Throw cornmeal on stone and place dough on stone. Working quickly, brush pizza dough with 2 tbsp olive oil, top with all of your ingredients (prosciutto, peaches, brie, onion, mushrooms & rosemary), except terragon and balsamic drizzle. Cook for about 12 minutes or so until crust is golden brown & toppings are heated through. Once out from oven, pour on balsamic drizzle, finish with tarragon and cracked black pepper. Slice into pieces and dig in!
*Note: 1 tbsp of the olive oil is for making the dough, 1/2 tbsp is for greasing your bowl for dough rising and the remaining 2 tbsp is the base of the pizza dough when assembling.