1. Wash all your fruits and pat them dry. 

2. Slice your peaches into ¼ inch sized wedges. Place them in a bowl and coat with Olitalia Extra Virgin Olive Oil and a light sprinkle of salt. Mix well.  

3. Heat your grill to a medium-high flame and place your peach slices on the grate for about 2-3 minutes per side. Remove when finished and set aside. 

4. Peel the apricots and thinly slice the peels. Place them in a small bowl, add orange liquor, and let the peels soak for 10-15 minutes. 

5. Preheat your oven to 550f. 

6. Place your dough ball on a surface dusted with Caputo Semola. Stretch your pizza to 12 inches and then place it on a pizza peel lightly dusted with Semola.  

7. Brush the crust with Olitalia Extra Virgin Olive Oil, then dock the dough to prevent it from puffing up in the center. Bake until the crust is golden brown for approx. 6-8 minutes. 

8. Halfway through, turn your pizza 180F to ensure even color. 

9. Remove your fully baked crust from the oven and place it on a wire rack. You can now begin to assemble your pizza. 

10. Line the crust with fresh basil leaves and top with hand-tared Deliziosa Burrata. 

11. Next layer on grilled peaches and remove your apricot peels from the orange liquor and pat dry. Place slivers across the pizza. Sprinkle on your pomegranate seeds, then roll up your speck into a roselike shape and place them evenly across the pizza.  

12. Finish with a drizzle of Olitalia Extra Virgin Olive Oil, serve and enjoy!