Duck Confit and Fried Egg Pizza

Total Time:
1 hr 5 min
Prep:
20 min
Cook:
45 min

Yield:
one 12-inch pizza
Level:
Intermediate

Ingredients
  • 1/3 cup plus 1 teaspoon extra-virgin olive oil
  • 2 cloves garlic
  • 1 pound pizza dough
  • All-purpose flour, for dusting
  • Cornmeal, for dusting
  • 4 ounces shredded duck confit
  • 1 large egg
  • 1 1/2 cups baby arugula
  • 1/4 cup grated parmesan cheese
  • Kosher salt and freshly ground pepper
  • Truffle oil, for drizzling (optional)
Directions

Warm 1/3 cup olive oil and the garlic in a small saucepan over low heat, about 30 minutes. Put a pizza stone or upside-down baking sheet in the oven; preheat to 500 degrees F.

Stretch the dough into a 12-inch round on a floured surface. Put on a cornmeal-dusted pizza peel or upside-down baking sheet. Brush the dough with 3 tablespoons garlic oil; top with the duck. Slide onto the hot pizza stone or baking sheet and bake 8 to 10 minutes.

Meanwhile, fry the egg sunny-side up in a skillet with the remaining 1 teaspoon olive oil. Top the pizza with the fried egg, arugula and parmesan. Season with salt and pepper. Drizzle with truffle oil, if desired.

Photograph by Con Poulos


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