Place dough on a floured cutting board and, using a rolling pin, roll dough into an oblong shape until it is about ¼ inch thick. You may have to use your hands a bit to stretch it out.
Transfer to a cookie sheet lined with parchment paper and prick several times with a fork. If your cookie sheet is large enough, add the 3 slices of prosciutto as well. If not, place the prosciutto slices on a separate cookie sheet (I didn’t line this one, but I used a non-stick pan).
Add olive oil to a small saucepan and place over medium heat.
Crack open the garlic clove by placing it on a cutting board and smashing it with the heel of a large knife (it’s fine if it breaks into pieces), discard skin, and add clove to the oil.
Let clove steep in the oil for 2-4 minutes, or until the clove starts to brown slightly.
Remove pan from heat.
Lightly brush dough with the garlic infused oil.
Bake the dough for 10-12 minutes. Remove prosciutto as soon as it is crispy about 8-10 mins.
While dough is baking, peel and slice peaches. Set aside.
For the dressing, whisk together peach nectar, dijon mustard, 1.5 tbsp garlic infused oil, and salt and pepper in a large mixing bowl.
Place the arugula on top of the dressing, but DO NOT TOSS YET.
Remove dough from oven and let cool slightly.
To assemble, toss the arugula with the dressing (adding more salt and pepper if needed) and place on top of the dough. Crumble the prosciutto over the greens, add sliced peaches, and sprinkle with the shaved asiago cheese.
Slice into eight pieces.
*WWpts= 5 pts per serving* *WWpts+= 6 pts per serving*