Duck Confit and Fried Egg Pizza

  • Level: Intermediate
  • Total: 1 hr 5 min
  • Prep: 20 min
  • Cook: 45 min
  • Yield: one 12-inch pizza
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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)


  1. 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.
  2. 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.
  3. 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.
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