Preheat oven to 500ºF.

Divide dough into four balls. Roll out each dough ball until about a 1/4 inch thick. The outer edge should be a little thicker than the inner portion.

Line a sheet pan with parchment paper or grease the pan lightly with olive oil. Place rolled-out dough onto parchment paper or greased pan. Drizzle olive oil onto dough and rub it over surface to coat evenly.

Cover dough with a layer of cheese, about 1/2 cup per pizza. Arrange one layer of sliced stone fruit on top of the cheese. Sprinkle the fruit layer with fresh Parmigiano-Reggiano. Bake for approximately 10 minutes or until the crust is slightly brown and the cheese is melting.

Sprinkle each pizza with fresh basil or arugula. Drizzle with balsamic vinegar.