Preheat oven to 500 degrees. If using a pizza stone, heat in oven for 30 minutes before baking to ensure it's thoroughly hot.

In a small saucepan, bring 1 cup of balsamic vinegar to a boil over medium-high heat. Once simmering, reduce heat to medium-low and simmer until balsamic vinegar is reduced to 1/4 cup.

Meanwhile, on a lightly floured surface, roll out pizza dough into a large, thin circle. Transfer to oiled pizza baking sheet (if using).

Spread 1/3 to 1/2 cup of basil pesto across dough, leaving 1/2" clearance at edges for crust. Top with mozzarella and goat cheese. Add peach slices.

Transfer dough to pizza stone if using, or pop the assembled pizza on the baking sheet into the oven. Cook for 8-10 minutes until cheese is melted and crust is golden-brown.

Remove from oven and sprinkle with arugula. Drizzle 3-4 tbsp of balsamic reduction over top. Slice and serve!

Combine all ingredients in food processor and pulse until mostly smooth, leave a bit of texture.

In a large bowl, combine water, yeast and honey. Mix with a spoon, then let sit until foamy, about 5-8 minutes.

Add the whole wheat flour and salt, stirring with a spoon until the dough forms but is still sticky. Using your hands, on a floured surface, form the dough into a ball. Knead the dough for 5 minutes or until smooth. All of the mixing and kneading can also be done in a stand mixer with the dough hook attachment.

Rub the same bowl with olive oil, then place the dough inside, turning to coat. Cover with plastic wrap and place in a warm place for 1-2 hours or until doubled in size.

Once the dough has doubled in size, punch it down and place back in the bowl. Cover and place the bowl in the fridge over night or up to 3 days. Remove from the fridge 3-4 hours before baking. Alternately, you can use the dough after the first rising, but I find the dough has the best flavor after it has sat overnight.