Grilled Peach and Prosciutto Pizza with Burrata

Add whole milk to a small bowl and warm in the microwave for 30 seconds. Add active dry yeast and honey to the warm milk and whisk together. Allow yeast to bloom and become bubbly, about 5-10 minutes.

In the bowl of a stand mixer with the dough hook attachment, combine all-purpose, kosher salt, and olive oil. Add yeast mixture and mix on low, slowly increasing to medium. Mix until dough forms and pulls away from the sides of the bowl, about 5 minutes.

Knead dough into a ball. Spray/coat a large bowl with oil and add pizza dough. Allow dough to rise for 2 hours, until dough has doubled in size.

Once dough has risen, roll dough out onto a well-floured surface. Roll dough out until ¼ inches thick.

Preheat oven to 450 degrees.

In a saucepan, melt butter over medium low heat. Then add flour, garlic, salt, and pepper. Whisk together continuously until a paste begins to form. Then add chopped rosemary and whole milk, whisking constantly. Once sauce begins to thicken, add parmesan and remove from heat.

Pour sauce on pizza dough, leaving about 1 inch of the perimeter bare. Top with shredded mozzarella. Bake for 18-20 minutes, until the crust becomes golden and all of the cheese has melted.

While pizza is baking, add prosciutto to a grill pan or skillet over medium to medium high heat. Fry until prosciutto becomes crispy and oil has rendered. Remove and set aside. Slice peaches and season with salt and pepper. Add to pan with oil from the prosciutto and grill for about 3-4 minutes, until peaches have grill marks and have slightly caramelized.

Add prosciutto and peaches to the top of the pizza. Garnish with basil, chives, and burrata.