Place butter in a small dish and cook uncovered in microwave on full power for 60 seconds until melted and runny.
Preheat Convection Oven to 220°C.
Generously grease provided glass dish with a quarter of the melted butter.
Stretch dough evenly around dish, pressing to adhere.
Prick dough all over with a fork and brush top evenly with more butter.
Place dish in middle of preheated oven and bake for 18 min, rotating dish once, until evenly browned.
Remove from microwave (microwave will turn off – you will need to pre-heat to 220°C again). Using fingers, flip dough over in glass dish (careful – steam is hot) and brush with more melted butter.
Prick again evenly with fork. Cook for 12 more min until lightly golden. Remove crust from microwave.
In a medium bowl, toss peaches with honey and transfer to black plastic steam tray (provided with microwave) and use bottom metal pan to catch any juices. Steam for 2 minutes.
Mix remaining melted butter with graham cracker crumbs until crumbly.
Spoon steamed peaches onto prepared dough and sprinkle evenly with buttered graham crumbs and chopped white chocolate.
Using Combo Convection-Grill, cook until chocolate is bubbling, about 5 min.
Remove to cutting board or serving platter.
Drizzle with caramel just before serving, if desired.