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About the Dish

8 ounces Pizza Dough
1 1/2 ounces Semi-Sweet Chocolate
1 ounce Pecans
1 tablespoon Beautiful Briny Pocketful of Starlight Vanilla Sugar
3 ounces Mascarpone Cheese
2 sprigs Mint
2 tablespoons Chocolate Shavings
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

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.


Heat oven 425° F. Prepare your mise en place: Pick and chop mint leaves.
Add mint and vanilla sugar to mascarpone, and stir to combine.
Grease a heavy baking pan with 1 teaspoon cooking oil, using your hands to spread the oil evenly across the surface. Leave your hands oiled to shape the pizza dough. Pizza dough should be completely thawed but still cold. Stretch into a circle or oval 12-14 inches in diameter, and an even thickness (about 1/4 inch).
Spread half the mascarpone across the dough. Top with chocolate pieces and pecan bits.
Bake until chocolate begins to melt and crust is fully cooked and browned, 10-12 minutes.
Slice pizza, and top with chocolate shavings and dollops of remaining mascarpone. (It’s also delicious with a little sprinkle of salt at the end.) Enjoy!