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About the Dish

2 each Whole Wheat Pizza Dough
1/4 cup PIAZ Balsamic Onion Relish
4 ounces Gruyere Cheese
1 sprig Rosemary
2 ounces Arugula
1 ounce Pecans
1/4 teaspoon PeachDish Salt
2 tablespoons Cornmeal
Per Serving
Calories 520
Total Fat 30 g
Saturated Fat 8 g
Trans Fat 0 g
Polyunsaturated Fat 4 g
Monounsaturated Fat 15 g
Cholesterol 31 mg
Sodium 495 mg
Total Carbohydrates 43 g
Dietary Fiber 2 g
Sugar 1 g
Protein 18 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


Please read entire recipe before beginning. Rinse and dry fresh herbs and vegetables. Heat oven to 425° F. Prepare your mise en place: Pick and finely chop just enough rosemary needles, and measure out 1/2 teaspoon (save any extra for another use). Remove and discard any heavy arugula stems, and cut or tear leaves into bite-size pieces.
Pizza dough should be completely thawed but still cold. Open each bag, so that you can easily handle the dough. Spread cornmeal on 1 or 2 heavy baking sheets. Grease your hands with 1 teaspoon cooking oil.
Remove 1 ball of 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 downs, and if you keep it moving you’ll have a nice round circle. Place on baking sheet, and repeat with the second dough.
Spread 2 tablespoons Balsamic Onion Relish evenly on each pizza dough. Divide gruyere cheese and measured rosemary between the pizzas, sprinkling over dough. Place pizzas in oven, and cook until cheese is melted and crusts are lightly browned on the edges, 12-14 minutes.
Remove from oven. Quickly scatter arugula and pecan pieces over pizzas, and drizzle with a total 1 teaspoon olive oil. Season with a total 1/4 teaspoon PeachDish Salt. Slice pizzas into pieces, and enjoy! (Or, if you prefer: Make a side salad of arugula and pecan pieces, toss with olive oil and sprinkle with PeachDish Salt.)