In a large saucepan, bring vinegar, sugar, spices, garlic, thyme and 1 cup water to a boil. Add fruit and stir a few times. Remove from heat and set aside. Let cool completely. Strain and discard liquid. Place in an airtight container and refrigerate until ready to use.
Combine water and yeast in the bowl of a stand mixer fitted with the paddle attachment; let sit for 5 minutes. Add flour, salt, and egg and mix until combined. Switch to dough hook attachment and knead until smooth, about 5 minutes. Place dough into a greased bowl and cover with plastic wrap. Set at warm room temperature until puffed and doubled in size, about 60-90 minutes.
Preheat oven to 400°F with a pizza stone inside for 30 minutes.
Punch down dough and turn out onto lightly floured surface. Divide into two even pieces.
Stretch and roll one ball of dough out into a large, thin circle on a lightly floured surface. Brush dough with olive oil then spread 1 cup of ricotta cheese over dough. Top with half the peaches and plums. Bake in preheated oven on pizza stone for 15 minutes or until done. Remove from oven. Top with desired amount of arugula and half the burrata. Drizzle with olive oil, balsamic reduction and sprinkle with freshly cracked black peppercorns and sea salt.
Repeat for second pizza.