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1
Soak the plank for at least 1 hour and up to 24 hours.
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2
In a small bowl, combine 2 tablespoons of the oil with the thyme, salt, and pepper.
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3
Set aside.
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4
On a well-floured surface, roll out the pizza dough as thinly as possible into a rectangle slightly larger than the plank you are using.
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5
Prepare the plank for grilling according to the instructions (see Notes).
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6
Lightly spray the toasted side of the plank with the cooking spray and dust with cornmeal.
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7
Place the pizza dough on the prepared plank, folding up the edges so that the dough is the same size as the plank.
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8
Lightly prick the dough all over with a fork.
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9
Close the lid and grill for 5 to 7 minutes, or until the pizza dough is lightly browned and crisp.
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10
Open the grill lid and brush the oil mixture evenly over the pizza dough, then sprinkle with the mozzarella.
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11
Add the peaches, red onion, prosciutto, and goat cheese.
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12
Close the lid and grill until the cheese is golden and bubbly and the peaches and onion are cooked through, about 5 minutes.
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13
Transfer the pizza to a clean work surface.
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14
In a medium bowl, combine the balsamic vinegar and the remaining 1 teaspoon of oil.
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15
Add the arugula and toss to coat the leaves with the dressing.
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16
Season with salt and pepper to taste.
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17
Top the pizza with the arugula salad.
