Make dough according to instructions.

While dough is rising, place rack in second highest position (4 to 5 inches from top). Preheat oven to 500 degrees F (or as high as your oven will go). If using pizza stone, preheat this as well.

Place balsamic vinegar in a small saucepan over medium-high heat. Cook until reduced by half, 8-10 minutes. Set aside to cool.

Once dough has risen, turn out onto a lightly floured work-surface and roll into a 12-inch circle. Transfer to a cornmeal-dusted (or parchment-paper covered) pizza peel, or if you do not have a pizza peal, simply use the back of a baking sheet. The dough will stretch slightly. Brush dough with olive oil, then dot ricotta over the dough’s surface. Using an off-set spatula or knife, spread ricotta into an even layer. Top with peach slices and fresh basil.

If using a pizza stone: Remove stone from oven, dust liberally with cornmeal (or flour), then carefully slide prepared pizza into the center. If not using a pizza stone, slide pizza onto a cornmeal-dusted (or floured) baking sheet. Bake 10-12 minutes, until the crust is golden and slightly blistered. Remove from oven, drizzle with balsamic reduction, and enjoy immediately.