|2 servings||calories per servings 1000||protein serving 54 g||carbs per serving 84 g||total fat per serving 29 g|
Pizza is nothing without a good dough, and our friends at Alfresco Pasta in Nashville make one of the best. Instead of the standard tomato sauce, we top it with caramelized onion, which has a rich, slightly sweet intensity to it, and then balance it out with peppery arugula, tangy chevre, salty Parmesan and seared chicken. Each bite of this pizza brings a world of flavor.
|Nutrition Facts||/ Per Serving|
|Total Fat||29 g|
|Saturated Fat||9 g|
|Trans Fat||0 g|
|Total Carbohydrates||84 g|
|Dietary Fiber||10 g|
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 without disturbing until browned on bottom, 3-4 minutes.
• Flip chicken. Cook without disturbing until opaque throughout, 2-3 minutes.
• Transfer chicken to a plate. Reserve pan.
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 sheet(s).
Tip: The best way to shape the dough is by holding the top edge with both hands, and stretching while rotating the dough rapidly in one direction. 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!
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.Learn More...