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About the Dish

  • Chicken Breast

    Chicken Breast

  • PeachDish Salt

    PeachDish Salt

  • Onion


  • Garlic


  • Apple Cider Vinegar

    Apple Cider Vinegar

  • Whole Wheat Pizza Dough

    Whole Wheat Pizza Dough

  • Goat Cheese

    Goat Cheese

  • Parmesan Cheese

    Parmesan Cheese

  • Oregano


  • Arugula



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!