1. Preheat your oven to 450°F/225°C. Add the sheetpan or pizza stone now, so they can pre-heat. This will give you the perfect crispy crust

Rolling out the dough

1. Place the no yeast sourdough wholewheat pizza crust on floured baking parchments on a large wooden board (pizzerias often use semolina instead of flour, which adds a nice crunch).
2. The wooden board and parchment will be used to be able to cleanly push the pizza onto your stone or sheetpan later. If using a sheetpan, leave the parchment underneath, so the pizza doesn’t stick. On a stone that shouldn’t be necessary.
3. Roll it out thinly into a roughly round shape. Homemade pizza doesn’t have to be perfect.

Cheesy crust

1. Sprinkle the grated cheese evenly around the edges, leaving about 2cm to the outside.
2. Wrap the edges over the cheese carefully, not pressing down on the cheese, so it has a chance to rise high later, but pinching to the inside, so the cheese doesn’t run out while melting.

Toppings

1. Spread the ready-made tomato sauce evenly over the pizza crust, leaving a small border around the edges.
2. Lay the sliced peaches evenly over the tomato sauce. Arrange the thin slices of Brie on top. Please pieces of roughly ripped Serrano ham all over the pizza.

Bake

1. Using oven gloves, take out the stone or sheetpan.
2. With your wooden board, slide the pizza onto stone or sheetpan and place it in the preheated oven.
3. Bake for about 10-12min until the crust becomes golden brown and the cheese is melted and bubbly.

Serve

1. Remove the pizza from the oven, and let it cool for a minute or two. Cut the pizza into slices using a pizza cutter or a sharp knife.
2. Top with some fresh basil leaves. Enjoy.