For pickled onions: 1/2 c. champagne vinegar 1 Tbsp. sugar 1/2 tsp. black peppercorns 1 c. thinly sliced red onion For pizza: Cornmeal, for baking sheet All-purpose flour, for work surface 1 lb. store-bought pizza dough, at room temperature 1 c. whole-milk ricotta cheese Kosher salt and freshly ground black pepper 1/2 lb. (about 5 slices) thick-cut bacon, cooked and roughly chopped 2 medium peaches, sliced 1/3 c. pickled red onions 1 Tbsp. pure honey 1 1/2 Tbsp. olive oil 1/4 c. fresh basil
Make pickled onions: Cook vinegar, sugar, and peppercorns in a small saucepan over medium heat until sugar is dissolved, about 1 minute. Add red onion, and cook 1 minute. Cool completely. (Makes about 1/2 cup.)
Make pizza: Preheat oven to 475°F. Sprinkle a baking sheet with cornmeal or line with parchment paper.
On a lightly floured work surface, shape pizza dough into a 12- by 10-inch rectangle and transfer to prepared baking sheet.
Spread ricotta on dough, leaving a 3/4-inch border all around. Season with salt and pepper. Top with bacon, peaches, and 1/3 cup pickled onions. (Reserve the rest for another use.) Drizzle with honey and oil.
Bake until crust is deep golden brown, 15 to 17 minutes. Top with basil. Serve immediately.