Hi Folks:

It’s March 14 once again, the one day of the year where everyone has the right to be at least a little more irrational than usual. For some of us that isn’t easy, but we do our best. 🙂

For the past several years we’ve honoured π Day by offering glimpses of that most alchemical of processes (pastry), although one year we shifted to Michael Smith’s Potato Bacon Cheddar Tart (with a bacon crust) and one year we offered a Cast Iron Shepherd’s Pie. This year we thought we’d shift once again and go with something a little more romantic. As the song goes, “When the moon hits your eye like a big peachzza pie…” WAITAMINUTE. Peachzza? Why not?

Flatbread in varying forms has been around for centuries, and while most tend to be savoury in nature, there’s nothing to suggest one can’t twist flatbread toward dessert as well. When we lived in BC’s Okanagan Valley, peach season was (and still is) a highly-coveted celebration. Woe betide those who failed to show up at the Saturday market much later than the crack of dawn because fresh peaches always sold out early.

NB: if you’re of the overly anxious type and can’t wait for peach season, it is possible to make peachzza with canned peaches. Just make sure to drain them well first. You can drink the drained-off juice separately (we promise not to tell anyone 🤫) Continue Reading →