• To prepare reduction sauce, in a small saucepan, combine balsamic vinegar, cherry juice, and sugar. Bring mixture to a boil and reduce heat. Simmer gently for 45 minutes or until sauce is thickened and reduced by half.
• Preheat grill for direct cooking over medium-low heat (325°F). Lightly flour a work surface; press or roll dough into a 12-inch circle. Place dough round on a pizza stone or baking sheet. Brush dough, including edges, with olive oil, then sprinkle with provolone cheese. Layer peaches on cheese.
• Grill for 15 to 20 minutes or until crust is golden and cheese is bubbly. If a crisper crust is desired, remove pizza from the stone and place directly on the grill rack; grill an additional 2 to 3 minutes. Remove from grill; top with goat cheese, prosciutto, and basil. Drizzle with reduction sauce. Cut into 8 slices; serve warm.

Each serving contains: 604 calories, 23 g fat, 10 g saturated fat, 0 g trans fat, 38 mg cholesterol, 727 mg sodium, 79 g carbohydrates, 6 g fiber, 36 g sugar, 22 g protein. Daily values: 23% vitamin A, 820% vitamin C, 32% calcium, 17% iron.