Preheat oven to 450 F.

Heat a 12-inch cast iron skillet on the stovetop over medium heat until hot.

In the meantime, roll or stretch pizza dough into a 14-inch circle.

Once the pan is ready, remove from the stove and add a drizzle of olive oil. Using a paper towel, carefully spread the oil to cover the bottom and up the side of the pan.

Carefully transfer the dough to the pan, pressing the dough up along the side.

Scatter shredded mozzarella on the dough, then spread pesto over the cheese, making sure to go all the way to the edge.

Top pesto with sliced peaches and season with salt and pepper.

Brush remaining olive oil around the edge of the pizza.

Bake on the bottom rack for 15 – 20 minutes until crust is crispy and golden. Remove pizza and turn off the oven.

Tear burrata into small chunks and place all over the top.

Place pizza back into the oven for about a minute – enough time for the burrata to melt.

Remove, and top with fresh basil, salt, and pepper.

Let rest in the pan for about 5 minutes until everything sets and pizza cuts easily.