Bring your pizza dough to room temperature for  30 to 40 minutes before cooking to make it easier to shape. Get your grill fired up to medium high. Today we’re using the Ninja Woodfire Outdoor Grill at 450 degrees F.

Toss the peaches and red onion with a generous glug of olive oil and a heavy pinch of salt.  Add the peaches and onions to the grill and cook until charred but not too tender, about 3 minutes per side. Set these aside to cool, so you can slice them later.

Flour a work surface and roll or press the pizza dough out to a 13×9 inch rectangle. Par cook the crust directly on the grill, about 5 minutes per side.

Slice the peaches into thin slivers and cut the onions in half. Dress the pizza crust with olive oil and then add the feta, onion, and peaches and cook for another 5 to 8 minutes until the crust is crisp and the cheese is just beginning to brown. Off the grill add the orange zest, mint, balsamic glaze and prosciutto. Slice and serve right away!