Get Creative with sweet and salty combos.  Check this out from the Big Green Egg:

INGREDIENTS:
1 pound homemade or store bought pizza dough, room temperature
Cornmeal for sprinkling
2 peaches, pitted and sliced into thin wedges
6 very thin slices prosciutto, torn into pieces
3 ounces blue cheese, crumbled
small handful fresh basil leaves
olive oil to drizzle

Set EGG for indirect cooking at 450°F/232°C. Divide dough in half and stretch
pizza dough into two thin rounds.

Sprinkle Pizza/Baking Stone lightly with cornmeal and preheat in the EGG for 5
minutes. Place first dough round on the stone and bake for 5 minutes. Remove
dough from stone, top with prosciutto and peaches. Crumble cheese over pizza,
leaving a ½-inch border around edges.

Return pizza to the stone and bake until crust is browned, about 10 minutes.
Drizzle with olive oil and top with basil leaves. Slice pizza into wedges and serve.

Recipe reprinted with permission from Gena Knox.
To learn more about cooking with fresh peaches, visit GenaKnox.com.

Makes 8 servings