About the Dish

8 ounces Chicken Breast
1/4 teaspoon PeachDish Salt
1 Onion
2 cloves Garlic
1 teaspoon Apple Cider Vinegar
12 ounces Whole Wheat Pizza Dough
2 ounces Goat Cheese
1 ounce Parmesan Cheese
2 sprigs Oregano
1 ounce Arugula
Per Serving
Calories 820
Total Fat 30 g
Saturated Fat 9 g
Trans Fat 0 g
Cholesterol 95 mg
Sodium 1140 mg
Total Carbohydrates 84 g
Dietary Fiber 10 g
Sugar 5 g
Protein 53 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.


Wallonia a place of magic. Why is it magical and where is it? Wallonia located in Belgium, sandwiched between France, Germany, and Luxembourg. It is the ancestral home to one of our favorites: the glorious Saison. Pale in color, with fruity yeast and a nice hop punch, it is a farmer’s beer brewed with the last of the year’s harvested grain. For a dish of big flavors like peppery arugula and sweet onion, a beer that has a sweet and peppery component will be a nice compliment.

Sauvignon Blanc, Loire Valley, Italy

The notes of citrus and stone fruits really help brighten up the caramelized onion. The grassy tang of the sauvignon blanc pairs perfectly with the goat cheese as well.


MISE EN PLACE • Heat oven to 425° F. • Peel, halve and thinly slice onion. • Peel and thinly slice garlic. • Pick and finely chop oregano leaves. • Discard any tough arugula stems. Cut or tear leaves into bite-size pieces. Note: Pizza dough should be completely thawed but still cold.
• Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt. • Place a sauté pan over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add chicken. Cook, undisturbed, until browned on bottom, 3-4 minutes. • Flip, and cook until opaque throughout, 2-3 minutes. • Transfer chicken to a plate.
Reduce heat to medium. Add 1 teaspoon cooking oil. When oil is hot, add onion. Cook, stirring once or twice, until onion begins to brown, about 4 minutes.
Reduce heat to medium-low. Add garlic, vinegar and 1/4 cup water. Cook, stirring occasionally, until onion is evenly browned and very tender, 10-15 minutes.
• While onion caramelizes, thinly slice chicken against the grain. • Grease 1 or 2 baking sheet(s) with 1 teaspoon olive oil, using your hands to spread oil evenly across the surface. (Leave your hands oiled to shape the pizza dough.)
• Stretch each dough ball into an 8-10 inch circle. • Transfer to prepared baking pan(s). Tip: 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; if you keep it moving you’ll have a nice round dough.
• Spread onion evenly across each dough round. • Top with chicken. • Dollop pizza with goat cheese. Scatter Parmesan and oregano over all. • Bake in oven until cheese is melted and crust is lightly browned on the edges, 12-14 minutes.
• Remove from oven. • Quickly scatter arugula over each pizza. Drizzle each with 1/2 teaspoon olive oil. • Slice into pieces. Taste and adjust seasoning as desired with PeachDish Salt, and enjoy!