Duck and Fontina Pizza With Rosemary and Caramelized Onions

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!

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 404 Calories

Ingredients

• 2 tablespoons honey
• 1 tablespoon olive oil
• salt and pepper to taste
• 1 tablespoon dried rosemary
• 1 small yellow onion, sliced
• 1 (8 ounce) tub spreadable goat cheese
• 1 large skin-on, boneless duck breast half
• 1 (10 ounce) package pre-baked pizza crust
• 10 ounces fontina cheese, shredded

Recipe Instructions

Step 1

Preheat oven to 450 degrees F (230 degrees C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Bake in preheated oven until cheese in center of pizza is completely melted, about 10 minutes.