Remove the pizza dough from the fridge and let it sit at room temperature for 30 minutes to two hours.

Lightly flour a clean work surface and knead the dough for 2 to 3 minutes until smooth.

Roll it into a ball, rub the surface with a little olive oil, place it in a bowl, and cover tightly with plastic wrap.

Let it rest at room temperature for at least 30 minutes and up to 2 hours.

Preheat your grill to medium high heat. Oil the grates very generously with a folded paper towel dipped in olive oil.

On a lightly floured surface, roll the rested dough into a long oval roughly a quarter inch thick.

Carefully lay the dough on the oiled grill. Cook for 2 to 3 minutes without moving it until the underside has visible char marks and the dough has puffed slightly.

Flip carefully and cook for another 2 to 3 minutes on the other side. Remove from the grill and set aside.

Lightly oil the grill grates. Lay the peach slices in a single layer on the grill. Cook for 3 minutes per side until caramelized and slightly charred with visible grill marks.

Remove carefully and set aside.

Spread the pesto evenly over the grilled flatbread all the way to the edges.

Scatter the arugula over the pesto in an even layer.

Arrange the grilled peach slices over the arugula.

Tear the burrata into generous pieces and scatter over the peaches.

Drizzle hot honey generously over the entire flatbread.

Scatter the chopped pistachios over the top.

Serve immediately while the flatbread is still warm and the burrata is still cool and creamy.