Preheat oven to 450 degrees (500 degrees if your oven goes that high)
If using a store bought pizza dough, bring to room temperature for at least one hour. If the dough seems to resistant to stretching, allow to warm up even more.
Slice peaches, leaving skin on.
Cut corn off of the cob.
Slice Vidalia onions thinly.
See notes on bakeware for pizza. Divide your dough accordingly, depending on size of pizza.
Stretch out as much as possible to get a very thin crust. If you make holes in pizza, just push dough together. Holes will fill as pizza is baking.
When assembling ingredients, place them sporadically.
Put prosciutto on bottom, followed by corn, peaches, cheese, onions and drizzle of olive oil. Do not put blackberries or honey until the pizza comes out of the oven.
Bake in very hot oven 450 - 500 degrees for 10-15 minutes, checking at 8 minutes.
Slice basil chiffonuad style, but not until you are ready to apply.
Stack basil leaves, roll, and slice perpendicular to the roll.