Thinly slice the peaches and put them into a bowl.
Drizzle one tablespoon of the balsamic vinegar over the peaches and mix until the peaches are evenly coated.
Place on a baking sheet lined with parchment paper or a non-stick baking mat and broil for 8 to 10 minutes.
Take out and let the peaches cool on the baking sheet. After they are cooled place them in the bowl again.
Preheat oven to 425 degrees Fahrenheit or whatever temperature is required for the crust you are using.
Thinly slice the basil. I do this by stacking the basil leaves on top of each other, rolling them together, and cutting them into thin slices. Add to the bowl with the peaches and mix so that the basil becomes coated with the balsamic vinegar and peach juice.
Drizzle 1 tablespoon of olive oil onto the pizza crust and spread or massage into the dough along with the minced garlic.
Sprinkle kosher salt evenly across the surface.
Spread or crumble the goat cheese evenly across the crust.
Place the peaches and basil on top.
Crumble the gorgonzola over everything.
Drizzle about 1 tablespoon (you might need a little more) of the balsamic vinegar across the pizza.
Bake for 15 to 20 minutes until the crust is crisp and golden brown.
Take out of the oven and let the pizza set for 5 minutes before cutting into.