Separate dough into six portions and stretch each out and place directly on the grill, medium heat for 5 minutes each side till grill marks appear and the dough has risen slightly.
Once the dough has been cooked on both sides with direct heat on the grill move it off of the direct heat of the BBQ to an indirect heat location such as the top rack. Spread 1/6th of the Pesto over each pizza and then layer caramelized onions, prosciutto, peaches and cheese on each of the six pizzas, distributing the ingredients evenly. Close the lid of the grill and let the cheese melt, this will take approximately 10 minutes.
Cut each pizza into four slices and serve with salad greens.