1. Prepare the Dough
 In a mixing bowl, whisk yeast, sugar, and warm water. Let sit 5–10 minutes until foamy. Add flour, olive oil, and salt. Mix until combined. Knead dough for 6–8 minutes until soft and slightly tacky. Place in greased bowl, cover, and let rise 45 minutes at room temp.

2. Make Balsamic Reduction
 Simmer balsamic vinegar in a small saucepan over medium heat until reduced to ¼ cup (about 20 minutes). Set aside to cool.

3. Assemble the Flatbread
 Punch down dough and divide in half. Roll out each piece to ¼ inch thick. Place on a lined baking sheet, brush with olive oil, and top with mozzarella, goat cheese, and peach slices. Drizzle with balsamic reduction.

4. Bake

 Bake at 475°F for 8–10 minutes until crust is golden and cheese is melted. Remove from oven, top with fresh basil, and an extra drizzle of balsamic reduction.