Prosciutto Pizza with Spicy Peach Jam and Burrata

Ingredients

• 8 cups flour
• 3 teaspoons dried yeast
• 3 cups water
• 3 tablespoons olive oil
• 1 teaspoon sea salt
• 4 to 6 ripe peaches, peeled, cut into 1-inch chunks
• 2 tablespoons lemon juice
• 1/4 cup granulated sugar
• 1 chili pepper (habanero for super-hot; jalapeno for less heat)
• 1 pound burrata or mozzarella cheese
• 1/4 cup olive oil
• 1/2 cup grated Parmigiano-Reggiano cheese
• 16 to 20 slices paper-thin Prosciutto di Parma
• Spicy Peach Jam
• 2 scallions, cut diagonally into slivers