"This is my version of duck confit pizza, made with several prepackaged ingredients and fresh, flavorful cheese. You'll be eating a restaurant-quality meal in minutes, even if it is just in front of the television!" — FYRECRACKER
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skin-on, boneless duck breast half
yellow onion, sliced
1 (8 ounce) tub
spreadable goat cheese
1 (10 ounce) package
pre-baked pizza crust
salt and pepper to taste
fontina cheese, shredded
Huuuge hit at our house tonight. I've never seen "spreadable" goat cheese, so I took a regular log and mashed it with a bit of sour cream until it was smooth and spreadable. Great combination of flavors.
The first bite was delicious, but after a few more bites, the richness became so ovewhelming that my husband and I both put it down and couldn't eat any more. Since I only used 4 ozs of the goat cheese, I can't imagine this pizza with all 8 ozs! I took one reviewer's advice to add some potatoes roasted in a drizzle of the duck fat... the potatoes alone were yummy, but they got lost in the richness of the pizza. I really wanted to love this dish; this recipe has the components of a really great gourmet pizza. I will try it again, though, either drastically cutting back on the goat cheese or even eliminating it altogether.
Outstanding. For a truly decadent version, cook the duck breast first and save the rendered fat. Slice a potato thinly and drizzle the duck fat over the slices before roasting them in the oven. Add the roast potato slices as another layer of the pizza. I also used goat cheese which had honey added. Really, great fun recipe.
This is unbelievably good! Even my picky eater requests this on a weekly basis! I did tweak the recipe. I used the duck fat and the same pan with 1/2 the oil to cook the onions. This flavors the onions and adds another level of flavor. Cook the onions but salt and pepper to taste and add 1/2 teaspoon of minced or smashed garlic. When the onions are lightly browned, add 1/4 cup balsamic vinegar and another tablespoon of honey, reduce until the liquid is almost gone and very syrupy to make a balsamic reduction. Tastes just like the fancy flatbreads you get a restaurant.
We love this! I use Pizza Dough II from this site and bake at 500 on a pizza stone. Also I use cooked chicken instead of duck. Try it, it's different and so good.
This recipe is amazing. I have never eaten duck, so I substituted chicken. I have made it three times so far, and will keep making it. Everyone that has tried it has loved it. Thanks for sharing!
I totally LOVED the flavors of the fontina, duck, sweet onions and rosemary!
Love, love, love this! I have been looking for a recipe like this every since I had it as an appetizer in a gourmet restaurant. This was just like it except they had thinly sliced grilled/roasted potatoes on theirs so I added that. PERFECT!!
* Percent Daily Values are based on a 2,000 calorie diet.
Duck and Fontina Pizza With Rosemary and Caramelized Onions
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 220
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