Savory Peach, Prosciutto and Goat Cheese Pizza

1 Pkg. dry yeast
1 tsp. sugar
1 1/4 cups warm water

1 Tbs. Olive oil
2-3 cups flour
1 pinch salt

Place yeast and 1/4 cup warm water in a mixing bowl.  Add sugar and let sit for 10 minutes to activate yeast.  Add a cup of flour, oil and salt.  Stir with a wooden spoon.  Add another cup of flour and stir.  Dump out on counter and continue to add flour until dough isn't sticky, but not too dry. Knead for 10 minutes.  Grease a bowl; place dough in bowl, and drizzle with olive oil to keep dough from drying out.  Place a clean towel over bowl and let rise in a draft-free area. 

  Pizza Topping 

* 1 log black pepper goat cheese ( or Brie)
*4 slightly firm peaches, skin removed and sliced
2 Tbs. Parmesan Cheese
2 Tbs. olive oil

To make Pizza:

 Once dough has doubled in size, punch down and divide.  Shape dough into balls and rise again. Preheat oven to 425°.

Once they have risen for second time, sprinkle counter with flour and roll or stretch doughs out into pizza shape...the thinner the better.  Place on pizza pan or cookie sheet that has been sprayed with olive oil or dusted with cornmeal.  Rub both doughs with a Tbs. of olive oil.  Sprinkle with Parmesan and dot with goat cheese.  Cover cheeses with peach slices.  Season with salt, then drape with prosciutto slices.  Bake until dough is crispy.  Remove from oven and onto serving tray.  Place clean arugula in mixing bowl.  Drizzle with olive oil and lemon juice to taste.  Season with salt; toss and mound on top of pizzas.  Slice and serve as an appetizer or lunch.