Make the Balsamic Glazed Onions

1. Heat olive oil in a skillet over medium heat.
2. Add the sliced red onion and a pinch of salt; cook, stirring occasionally, until softened and slightly caramelized (about 8–10 minutes).
3. Stir in balsamic vinegar and honey.
4. Cook for 1–2 more minutes, until syrupy. Remove from heat.

Prepare the Dough

1. Preheat oven to 475°F (245°C) with a pizza stone or baking sheet inside.
2. On a lightly floured surface, stretch or roll the dough into a 12-inch circle or rectangle.
3. Transfer the dough to parchment paper for easy handling. Brush with olive oil.

Assemble & Bake

1. Brush on olive oil.
2. Spoon the balsamic-glazed onions on top.
3. Slide the pizza onto the preheated stone or baking sheet (off the parchment paper).
4. Bake for 8–12 minutes, until crust is golden and cheese is bubbling.

Finish with Toppings

1. Once out of the oven, immediately layer the prosciutto and peach slices over the pizza.
2. Scatter arugula across the top.
3. Drizzle with extra balsamic glaze.
4. Slice and serve warm.

For the Balsamic Glaze (optional if not using store bought)

1. Pour the balsamic vinegar into a small saucepan and set over medium heat.
2. Stir in honey or brown sugar.
3. Bring to a gentle simmer (not a rolling boil) and cook, stirring occasionally, until the liquid reduces by about half and coats the back of a spoon — roughly 8–12 minutes.
4. Remove from heat; it will thicken more as it cools.

Balsamic glaze will store in an airtight container at room temperature for up to 1 week.