Duck Confit and Fried Egg Pizza (Emeril Lagasse) |
|
 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
|
Ingredients:
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) |
Directions:
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.
4. Photograph by Con Poulos
|
|