Prosciutto Pizza with Spicy Peach Jam and Burrata

For dough: In large bowl, mix flour and yeast. Add water; stir until mixture begins to form a dough. Stir in oil and salt. Cover with a kitchen towel. Let rise until doubled, about 1 hour.

When dough has doubled, place on a lightly floured work surface. Spread into rectangle about 2 inches thick. Pick up two ends and fold them over into the middle as if you are folding up a letter. Turn the folded dough 90 degrees and repeat 2 or 3 more times, rotating the dough after every fold.

Return dough to bowl; let rest 15 minutes or so. Repeat folding and resting at least three more times (up to six for optimal results). After the final turn, return dough to bowl; cover with plastic wrap. Refrigerate overnight.

For spicy peach jam, in large, heavy-bottomed saucepan, combine peaches and lemon juice; toss. Add chili. If using a habanero, add it whole; if using a jalapeno, halve it and add both halves.

Cook over low heat, stirring frequently, until peaches begin to fall apart, about 20 minutes. Stir in sugar, cook until sugar is dissolved and peaches have broken down to a jam-like consistency. Remove the chile and discard. Let jam cool. Cover and chill until ready to use.

Preheat oven to 500 F. Divide dough into 4 pieces; form each into a ball. Let rest, covered with a cloth, 20 minutes.

Flatten one ball into disk, about 8 inches wide. Place on lightly oiled baking sheet.

Divide burrata into quarters. Tear one quarter into pieces and scatter over dough. Drizzle with 1 tablespoon olive oil and sprinkle with 2 tablespoons of grated cheese. Dot with about 2 tablespoons jam. Repeat with remaining dough and toppings to make 4 pizzas.

Bake until dough is crisp and golden brown. Before serving, drape each pizza with 4 to 5 slices prosciutto and sprinkle with 1/4 of the scallions. Cut into wedges and serve.