Remove the pizza dough from the refrigerator and let stand for 30 minutes to come to room temperature.
Place a pizza stone in oven and preheat the oven to 500◦F. Line a baking sheet or pizza pan with parchment paper and sprinkle the parchment with the cornmeal.
Line a plate with paper towels and set it nearby. Cook the pancetta in a medium skillet over medium-high heat for 5 minutes, or until crispy. Drain on the paper towels, reserving drippings in the skillet.
Add the shallot and garlic to the drippings; cook 2 minutes, or until softened.
Add the cream and cook 2 to 3 minutes or until slightly thickened.
Combine the ricotta, salt, pepper, and chopped basil in a small bowl.
Stretch or roll pizza dough on a lightly floured surface to a 12-inch circle.
Transfer the dough to the prepared baking sheet. Spread the cream sauce evenly over the dough, leaving a ¼-inch border. Sprinkle the mozzarella over sauce. Dollop the ricotta mixture over the mozzarella.
Top with peaches, chile slices, and pancetta.
Transfer the pizza, still on the parchment ,to the hot pizza stone.
Bake for 12 to 14 minutes until the crust is browned and the cheese is bubbly.
Remove the pizza from oven and let stand for 5 minutes.
Garnish with the basil leaves, slice, serve.