Place a pizza stone in the oven and preheat to 450°F. Let the pizza stone preheat with the oven and rest for 30 minutes (assemble pizza during the last 10 minutes).

In a large and deep skillet, combine balsamic vinegar and honey. Cook and simmer over medium heat until reduced to slightly under 1/2 cup, about 15 minutes. Stir occasionally during the first 5 minutes, then constantly during the last 10 minutes.

Lightly dust a sheet of parchment paper with flour. Stretch and shape the dough into a 12 1/2-inch round. In a small bowl, mix olive oil and garlic. Brush the mixture evenly over the crust, seasoning lightly with salt and pepper.

Layer prosciutto over the crust evenly. Add small portions of ricotta, then sprinkle with mozzarella cubes and asiago cheese.

Cut peaches in half, core, and slice slightly over 1/4-inch thick. Layer peaches evenly over the pizza. Transfer the pizza on parchment to the preheated pizza stone using a pizza peel. Bake for 10-12 minutes until edges are lightly golden.

Remove from the oven, sprinkle with fresh basil, and drizzle with honey balsamic reduction. Store any leftover reduction in the fridge. Cut into slices and serve warm.