Preheat the oven to 500°F if using a baking sheet, or to its highest setting if using a baking stone or steel; position the stone in the top third or the steel in the bottom third before preheating and allow at least 30 minutes. When using a stone or steel, switch to Broil on high once preheating is complete.

To prepare the balsamic glaze

Place the balsamic vinegar in a small saucepan and bring it to a boil over high heat. Lower the heat to medium-low and simmer for 6 to 8 minutes until it thickens to the consistency of syrup and can coat the back of a spoon. Promptly transfer the glaze into a heatproof ramekin using a rubber spatula; you should yield approximately ¼ cup.

To assemble and bake the pizza

Roll or stretch the dough into a 12- to 14-inch round and position it on a baking sheet or a floured pizza peel if using a stone or steel. Use a fork to prick the dough surface, then apply a thin layer of olive oil, ensuring full coverage to the edges. Generously season with salt, a couple of turns of pepper, and a pinch or two of dried Italian herbs.

Tear the prosciutto into bite-size pieces and scatter across the surface. Follow with roasted red peppers and then sprinkle with diced mozzarella. Finish with a second light seasoning of salt and pepper.

Transfer the pizza to the oven and bake until the crust is golden and the cheese shows browned patches—8 to 10 minutes for a baking sheet, or 5 to 8 minutes if using a stone or steel.

Once out of the oven, immediately drizzle half the balsamic glaze over the pizza. Garnish with chopped chives, slice, and serve warm.