Caramelized Onion and Duck Confit Pizza |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 1 |
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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:
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.
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