First make the Jalapeno Pesto. Heat grill on high. Grill jalapeno until it is black on all sides and remove from grill. Cut off the stem of the jalapeno and add to a food processor. Add the walnuts, garlic cloves, lemon zest, lemon juice, spinach, Romano cheese, salt and pepper and pulse until smooth. Slowly drizzle in olive oil and put a side.
Cut peaches in half removing the pit and spray peaches with olive oil spray and grill on high for 4 minutes on each side. While the peaches are grilling roll out pizza dough and spray one side with olive oil spray. When peaches are done remove from grill and slice and turn grill down to low. Put pizza dough on grill with olive oil side down and grill with the top closed for 6 minutes. After 6 minutes spray other side with olive oil spray and flip over. Spread 7 tablespoons of the jalapeno pesto over cooked side of dough and add slices of the burrata cheese, torn pieces of the prosciutto and the peach slices. Cover grill and cook for an additional 6-8 minutes or until bottom is crisp and cheese is melted. Remove from grill.
Toss arugula with olive oil and top the pizza with it.