1 package pizza dough, plus olive oil
8 ounces burrata (we used BelGioioso)
1 cup packed fresh arugula
About 8 canned peach slices
Let dough come to room temperature for 30 minutes before using.
Preheat the oven to 450. Roll dough as flat as possible, and cook on a pizza stone or baking sheet 12-18 minutes (depending on desired crispness). Meanwhile, in a small pan, warm peaches on low heat, 3-4 minutes per side.
When dough is cooked, remove it, and spread burrata over the top. Top with arugula, then peaches, and a drizzle of balsamic glaze.