Heat grill to about 500 degrees (high direct heat).
Separate dough into 2 equal sized balls.
Place dough on a floured surface and roll each portion out to 10- 12 inches in diameter.
Using a paper towel lightly grease grill with oil and then slide dough onto the heated grates using the bottom of a baking tray or pizza peel.
Close the lid and grill pizza dough for 2 minutes. Remove pizza crusts, and place on a flat surface grilled side up.
Spread 3-4 tablespoons of pesto onto each crust and top with 4 ounces of mozzarella and 2 ounces of crumbled gorgonzola cheese.
Now top each crust with an equal amount of tomato and peach slices. Sprinkle with salt.
Place back onto the grill and cook with the lid closed for 3-4 minutes until the cheese is melted.
Remove from the grill, drizzle with honey balsamic glaze, and top with fresh basil.