Recipe courtesy of Steve McDonagh
and
Dan Smith
Caramelized Onion and Duck Confit Pizza
- Level: Intermediate
- Yield: Yield: 1 pie
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 607
- Total Fat
- 51
- Saturated Fat
- 16
- Carbohydrates
- 20
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 18
- Cholesterol
- 77
- Sodium
- 408
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
Ingredients
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
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.