In a large bowl, combine the warm water, yeast, and sugar. Let sit for 5 minutes.
Add the salt, garlic powder, olive oil, and sourdough. Mix just until combined, then add the flour. Mix until a shaggy dough, then turn out on a clean surface to knead 1-2 minutes, until a smooth and pliable dough.
Place back into the bowl and cover. Place in a warm environment to rise until doubled in size, about 45 minutes to 1 hour.
Roll out the flatbread to ¼” thick oval with a rolling pin.
Heat up your grill to 450F – 500F.
Toss the peaches in olive oil to grill directly on the racks 2-3 minutes on each side.
Brush the dough with olive oil on both sides, then place on the hot grill racks. Close the grill lid to cook 2 minutes, until slightly charred on the bottom, then flip to cook 2-3 more minutes. The dough should have the grill lines and be puffed up.
While warm, add a layer of pesto followed by the arugula, thinly sliced tomatoes, burrata, grilled peaches, prosciutto, and hot honey.
Season with flaky salt and crushed black pepper to taste. And enjoy with BUBBL’R blood orange mango mingl’r for a complementary refreshment!
