-
-
My review
Duck and Fontina Pizza With Rosemary and Caramelized Onions
FYRECRACKER
"This is my version of duck confit pizza, made with several prepackaged ingredients and fresh, flavorful cheese. You'll be eating a restaurant-quality meal in minutes, even if it is just in front of the television!"
Added to shopping list.
Go to shopping list.
Ingredients
45 m servings 404 calsOriginal recipe yields 8 servings (8 slices)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 450 degrees F (230 degrees C).
- Cut several slits into the fatty skin of the duck breast. In a skillet over medium heat, fry skin-side-down for 10 minutes. Flip and continue to cook in its own fat for 10 minutes more. Remove from pan. Carefully remove skin using a sharp knife, then slice, and set aside.
- Meanwhile, in a separate skillet, cook onions in olive oil over medium heat until translucent and soft, about 5 minutes. Mix in honey and continue to cook until brown and fragrant, 5 to 7 minutes more.
- Spread goat cheese evenly over pizza crust and season with salt and pepper. Then layer with caramelized onions, fontina cheese, duck breast slices and rosemary.
- Bake in preheated oven until cheese in center of pizza is completely melted, about 10 minutes.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 404 calories; 24.5 g fat; 24.5 g carbohydrates; 22.7 g protein; 80 mg cholesterol; 646 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 1921 Ratings
-
-
-
-
-
Most helpful positive review
3/30/2008
Huuuge hit at our house tonight. I've never seen "spreadable" goat cheese, so I took a regular log and mashed it with a bit of sour cream until it was smooth and spreadable. Great combination of...
Most helpful critical review
8/16/2010
The first bite was delicious, but after a few more bites, the richness became so ovewhelming that my husband and I both put it down and couldn't eat any more. Since I only used 4 ozs of the goat...
Most helpful
Most positive
Least positive
Newest
3/30/2008
Huuuge hit at our house tonight. I've never seen "spreadable" goat cheese, so I took a regular log and mashed it with a bit of sour cream until it was smooth and spreadable. Great combination of...
7/26/2010
Outstanding. For a truly decadent version, cook the duck breast first and save the rendered fat. Slice a potato thinly and drizzle the duck fat over the slices before roasting them in the oven...
1/26/2013
This is unbelievably good! Even my picky eater requests this on a weekly basis! I did tweak the recipe. I used the duck fat and the same pan with 1/2 the oil to cook the onions. This flavors the...
3/3/2009
We love this! I use Pizza Dough II from this site and bake at 500 on a pizza stone. Also I use cooked chicken instead of duck. Try it, it's different and so good.
1/4/2008
This recipe is amazing. I have never eaten duck, so I substituted chicken. I have made it three times so far, and will keep making it. Everyone that has tried it has loved it. Thanks for sha...
12/6/2011
I totally LOVED the flavors of the fontina, duck, sweet onions and rosemary!
8/16/2010
The first bite was delicious, but after a few more bites, the richness became so ovewhelming that my husband and I both put it down and couldn't eat any more. Since I only used 4 ozs of the goat...
10/11/2009
Love, love, love this! I have been looking for a recipe like this every since I had it as an appetizer in a gourmet restaurant. This was just like it except they had thinly sliced grilled/roas...
5/18/2009
This wasnt terrible but I didnt really enjoy the combo of goat cheese and duck together. I did however LOVE the caramelized onions with a bit of honey and the fontina cheese with the duck. I bel...