00:00Everybody debates pineapple on pizza. What about peaches? Store-bought pizza dough and you can even buy the flatbreads that
00:07are just pre-made.
00:08The first time I ever made pizza dough, I had my pizza restaurant in Fort Lauderdale. I could make the
00:13toppings, I could make the dough, but I certainly couldn't stretch it.
00:16So when my customers would come in, they'd say, oh, that's an interesting shape. I said, well, I'm making it
00:20in the shape of the islands now.
00:22And if you can guess the island, your lunch is on me.
00:24Some parsley, basil, thyme, and rosemary. Lemon zest, which will brighten it up. Fleur de sol, cracked black pepper, purple
00:33shallot powder.
00:34This oil is going to be brushed onto the flatbread, and then we have a beautiful base to build our
00:41gorgonzola prosciutto and peach flatbread.
00:44Kind of cut into the pit and then just tear off.
00:47It's funny how some of the best combinations feel almost accidental until you taste them together and suddenly nothing else
00:56makes sense.
00:57Sweet, salty, creamy, crisp, and spicy. A perfect little balancing act.
01:03And honestly, isn't that what love is too? Not perfection, but balance.
01:08Some more of those herbs.
01:14You know how I love the arugula, the reds of gorgonzola, and now the hot honey.
01:20Summer in a flatbread. Mmm.
01:23Sweet, savory, salty, crisp.
01:26Love is the main ingredient.
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