About the Dish

Per Serving
Calories 720
Total Fat 40 g
Saturated Fat 11 g
Trans Fat 0 g
Cholesterol 35 mg
Sodium 330 mg
Total Carbohydrates 73 g
Dietary Fiber 5 g
Sugar 28 g
Protein 20 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.

Chocolate Mint Stout

Chocolate is an easy pairing for beer. Why? Well, darker beers use darker malts, and darker malts bring flavors like nuts, caramel, coffee, and chocolate. Since we always like to pair like to like, we can up the ante and pair this chocolate pizza with a chocolate mint stout.

Suggestion: Southern Tier Thick Mint, Lakewood, New York

Grenache – Banyuls, France

This chocolate pizza is so much more than just sweet sticky dessert. It has savory nuttiness, doughy crust, and mint and vanilla to tie everything up in a pretty bow of tasting pleasure. Is there a sweet wine on the market that can match all that complexity and not overdo it with syrupy fruit and sugar? The answer is yes and it come from the Banyuls region of France. In this case, we pair Banyuls with a couple decades of age on it so you get the complexity of ripe red and black fruit mixed with notes of coffee, almond, caramel and spice. If your dessert is going to have it all, your wine should too.

Pairing - Jacques Laverriere, Banyuls Grand Cru Clos Chatart (1999) – Banyuls, Roussillon, France.


MISE EN PLACE • Heat oven to 425° F. • Pick and thinly slice mint leaves. Note: Pizza dough should be completely thawed but still cold.
In a bowl, combine mascarpone, mint and vanilla sugar.
• Grease a baking sheet with 1 teaspoon cooking oil, using your hands to spread oil evenly across the surface. (Leave your hands oiled to shape the pizza dough.) • On the baking sheet, stretch dough into a circle or oval, 12-14 inches in diameter and about 1/4-inch thick.
• Spread half of mascarpone mixture across the dough. • Sprinkle with chocolate pieces and pecans.
Bake in oven until chocolate begins to melt and crust is fully cooked and browned, 10-12 minutes.
• Slice pizza. • Top with chocolate shavings and dollops of remaining mascarpone. (It’s also delicious with a little sprinkle of salt.) Enjoy!