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About the Dish

  • Chicken Breast

    Chicken Breast

  • PeachDish Salt

    PeachDish Salt

  • Onion


  • Apple Cider Vinegar

    Apple Cider Vinegar

  • Pizza Dough

    Pizza Dough

  • Parmesan Cheese

    Parmesan Cheese

  • Basil


  • Arugula



Heat oven to 425° F. Prepare your mise en place: Peel onion, halve it lengthwise, and thinly slice crosswise. Peel and thinly slice garlic. Pick and finely chop basil leaves. Remove any roots from arugula, then cut or tear into bite-size pieces.
Season chicken breasts on all sides with a total 1/2 teaspoon PeachDish Salt. Heat a large sauté pan over medium heat. Add 1 teaspoon cooking oil; when oil is hot add the chicken. Cook without moving 4-5 minutes to brown the first side. Flip and cook 3-4 minutes more, or until the chicken is opaque all the way through, firm to the touch, and browned on the second side. Remove chicken from pan and set aside on a plate or bowl to rest.
Reduce heat under pan to medium. Add remaining 1 teaspoon cooking oil. When the oil starts to shimmer add onion. Cook while stirring occasionally until the onions begin to become translucent and lightly browned, about 4 minutes. Reduce heat to low, add 1/4 teaspoon PeachDish Salt, garlic, cider vinegar and 1/4 cup water. Continue to cook while stirring occasionally until onions are evenly browned and very tender, about 10-15 minutes more.
While onions are caramelizing slice chicken breasts thinly across the grain.
Grease a heavy baking pan with 1 teaspoon olive oil, using your hands to spread the oil evenly across the surface of the pan. Leave your hands oiled to shape the pizza dough. Pizza dough should be completely thawed but still cold. Remove each dough from plastic and stretch it into a circle 8-10 inches in diameter. The best way to stretch the dough is by holding the top edge with both hands, and rotating the dough rapidly in one direction. Gravity will pull and stretch the dough away from your hands, and if you keep it moving you’ll have a nice round dough. Place on 1 end of prepared baking pan, and repeat with the second dough.
Spread caramelized onions evenly across each pizza dough. Distribute sliced chicken evenly across each dough. Dollop chevre around each pizza, and scatter Parmesan cheese and chopped basil over the tops. Place baking sheet in oven, and cook until cheese is melted and crust is lightly browned on the edges, 12-14 minutes.
Remove from oven. Quickly scatter arugula over the tops of each pizza, and drizzle with remaining 1 teaspoon olive oil. Season with remaining 1/4 teaspoon PeachDish Salt.
Slice into pieces, and enjoy!