Recipe courtesy of Steve McDonagh and Dan Smith

Caramelized Onion and Duck Confit Pizza

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  • Level: Intermediate
  • Total: 1 hr
  • Prep: 15 min
  • Cook: 45 min
  • Yield: Yield: 1 pie
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1 large Spanish onion

3 tablespoons vegetable oil

2 confit duck legs

7 ounces prepared pizza dough

Semolina flour, for dusting

1/2 cup grated fontina cheese

1/2 cup crumbled goat cheese

1/4 cup pine nuts, toasted

Freshly chopped rosemary leaves

Extra-virgin olive oil, for drizzling


  1. 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.
  2. Place a pizza stone onto the floor of the oven and preheat the oven to 450 degrees F.
  3. 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.