Peach, Prosciutto, and Goat-Cheese Pizzas

INGREDIENTS

• 3 oz soft mild goat cheese, crumbled
• 3 tablespoons extra-virgin olive oil
• 1 cup warm water (110–115°F)
• 1 1/2 firm-ripe peaches, cut into thin wedges and halved crosswise
• 8 very thin prosciutto slices, torn into pieces
• 1 (1/4-oz) package active dry yeast
• 2 teaspoons chopped fresh rosemary
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar