Flatbread with Peach, Prosciutto, Gorgonzola, and Hot Honey

Set out pizza dough and bring to room temperature, about 15 minutes.

Combine parsley, thyme, basil, lemon zest, shallot powder, ½ teaspoon salt and ¼ teaspoon pepper, and olive oil in a bowl. Drizzle sliced peaches in a bowl with a little olive oil, salt, and pepper. Cut 2 pieces of prosciutto in half and reserve.

Preheat the oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper.

Lightly flour your counter, the rolling pin, and your hands. Using your hands, stretch the dough into a circle shape and set on the floured surface. Using the rolling pin, roll pizza dough into desired shape and thickness. Transfer the dough onto the prepared baking sheet and poke holes into the dough using a fork.

Brush most of the herb mixture generously all over the dough and evenly sprinkle mozzarella on top. Arrange peaches in 4 sections of the dough and nestle the half pieces of prosciutto into the peaches. Tear remaining prosciutto into bite sized pieces and scatter all over the dough.

Bake in the preheated oven until flatbread is lightly browned and crips, 15 to 18 minutes. Remove from the oven and brush with remaining herbed oil. Cut flatbread into 4 sections. with the flatbread. Enjoy!

Plate each serving. To finish, using a mouli grater, grate gorgonzola cheese over the flatbread and drizzle with hot honey. Toss arugula with olive oil, salt, and pepper and serve as a side with the flatbread.