Recipe courtesy of Steve McDonagh and Dan Smith
Save Recipe Print
Total:
1 hr
Prep:
15 min
Cook:
45 min
Yield:
Yield: 1 pie
Level:
Intermediate

Ingredients

Directions

Cut the onion into very thin slices. Put the vegetable oil and onions into a large skillet and place it over medium-low heat. Cook, stirring frequently, until the onions become golden brown and caramelized, about 30 minutes.

Place a pizza stone onto the floor of the oven and preheat the oven to 450 degrees F.

Remove the bones from the duck legs and shred the meat; set aside. Place the dough on a floured surface. Flatten it slightly, sprinkle with more flour, and roll it into a 10-inch disk. Sprinkle a wooden pizza paddle with flour and transfer the dough to the paddle. Shake the board a little to make sure the dough doesn't stick. Spread the caramelized onions to within 1/2-inch of the edge of the dough and top evenly with the cheeses, pine nuts and rosemary. Drizzle with extra-virgin olive oil and transfer to the pizza stone. Bake until the crust is brown around the edges, about 10 to 15 minutes.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Tea Smoked Duck

Recipe courtesy of Shirley Fong-Torres

Potato-Leek Pizza

Recipe courtesy of Ree Drummond

Pizza Dough

Recipe courtesy of Bobby Flay

Almost-Famous Bloomin' Onion

Recipe courtesy of Food Network Kitchen

Duck Confit and Fried Egg Pizza

Recipe courtesy of Emeril Lagasse

Caramelized Onion and Gorgonzola Pizza

Recipe courtesy of George Duran

Caramelized Onion and Gorgonzola Pizza

Recipe courtesy of George Duran

Duck Confit

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Duck Confit

Recipe courtesy of Emeril Lagasse

Browse Reviews By Keyword