Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 475 degrees. Wash and dry produce.

Sprinkle 1 TBSP flour (2 TBSP for 4) over a clean work surface. (Reserve a little flour for dusting your hands in Step 4—we used ½ tsp; 1 tsp for 4.) Remove pizza dough from packaging and place on floured surface.

Cover with a clean kitchen towel and let rest at room temperature for 20 minutes.

While dough rests, halve peach and remove pit; cut peach 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 (two baking sheets for 4 servings) with parchment paper. Carefully press and stretch each dough ball into a rough oval shape and place on one side of prepared sheet (you’ll have two dough ovals per sheet). TIP: If needed, use a rolling pin to help roll out dough.

Cover dough with a clean kitchen towel and let rest 15 minutes. (This will make stretching the dough into a larger shape even easier!)

While dough rests, in a medium bowl, combine mozzarella, ricotta, a pinch of thyme (large pinch for 4 servings), salt, and pepper.

Once dough has rested 15 minutes, lightly flour hands. Press and stretch dough on baking sheet into larger oval shapes, about 10 inches long and 5-6 inches wide.

Evenly spread dough with cheese mixture and top with peach wedges. Drizzle or brush edges of dough with olive oil.

Bake pizzas on top rack until crusts are golden brown and crisp, 10-14 minutes. (For 4 servings, bake on top and middle racks, swapping rack positions halfway through.)

Drizzle pizzas with jam; top with prosciutto and as many chili flakes as you like.

Slice pizzas as desired. Divide between plates and serve.