White Peach + Ricotta Pesto Flatbread Pizza with Raspberry Dark Balsam – Rocky Mountain Olive Oil

Ingredients

• 2 1/2 cups of unbleached flour or King Arthur Measure for Measure Flour
• 1 cup warm water
• 4 Tbsp Rocky Mountain Olive Oil Pesto Infused Olive Oil
• 2 tsp active dry yeast
• 1 tsp salt
• 1 tsp granulated sugar
• 1 tablespoon basil pesto
• 2/3 cup ricotta cheese
• 1 fresh white peach
• 1/4 cup mozzarella cheese
• 1/2 cup baby arugula
• 2 - 3 Tbsp Rocky Mountain Olive Oil Dark Raspberry Balsamic Vinegar