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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 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.


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!