When you want to elevate pizza night into something truly special, this Duck and Fontina Pizza is the answer. This gourmet creation combines tender pieces of duck meat with creamy fontina cheese, sweet caramelized onions, and fragrant rosemary on a crispy pizza crust. The rich flavors of duck pair beautifully with the mild, buttery fontina while the caramelized onions add a touch of sweetness that balances everything perfectly. Fresh rosemary brings an earthy aroma that ties all the ingredients together. This isn’t your average pizza, it’s a sophisticated meal that works wonderfully for dinner parties or when you’re craving something extraordinary.
Serving Quantity: 4 servings (one 12-inch pizza)
Cooking Time: 1 hour 15 minutes
1. Ingredients
- 1 pound pizza dough (store-bought or homemade)
- 2 duck breasts (about 12 ounces total)
- 2 large yellow onions, thinly sliced
- 8 ounces fontina cheese, shredded
- 2 tablespoons fresh rosemary, chopped
- 3 tablespoons olive oil
- 2 tablespoons butter
- 1 tablespoon balsamic vinegar
- 3 cloves garlic, minced
- 1/2 cup mozzarella cheese, shredded
- 1 teaspoon honey
- Salt and black pepper to taste
- Cornmeal for dusting
- Fresh arugula for garnish (optional)
2. Nutrition Information Per Serving
- Calories: 680
- Protein: 35g
- Carbohydrates: 52g
- Fat: 38g
- Fiber: 3g
- Sodium: 890mg
3. Prepare the Duck
Season the duck breasts generously on both sides with salt and black pepper. Score the skin in a crosshatch pattern with a sharp knife, being careful not to cut into the meat. Heat a cold pan over medium heat and place the duck breasts skin-side down. Let the fat render slowly for about 8 to 10 minutes until the skin is golden and crispy. Flip the breasts and cook for another 4 to 5 minutes for medium doneness. Remove from the pan and let rest for 10 minutes before slicing thinly against the grain.
4. Caramelize the Onions
While the duck is resting, melt the butter with 1 tablespoon of olive oil in a large pan over medium-low heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for about 25 to 30 minutes until the onions are deeply golden and sweet. Add the balsamic vinegar and honey in the last 5 minutes of cooking. The onions should be soft and jammy. Remove from heat and set aside.
5. Prepare the Pizza Dough
Take your pizza dough out of the refrigerator 30 minutes before you plan to use it so it comes to room temperature. This makes it easier to stretch. Preheat your oven to 475 degrees Fahrenheit. If you have a pizza stone, place it in the oven while it heats up. On a lightly floured surface, stretch or roll the dough into a 12-inch circle. Transfer it to a pizza peel or baking sheet dusted with cornmeal.
6. Make the Garlic Oil Base
Mix 2 tablespoons of olive oil with the minced garlic and half of the chopped rosemary. Brush this mixture evenly over the pizza dough, leaving a half-inch border around the edges for the crust.
7. Assemble the Pizza
Sprinkle the mozzarella cheese evenly over the garlic oil as a base layer. This helps the other toppings stick and adds extra creaminess. Distribute the fontina cheese over the mozzarella. Spread the caramelized onions evenly across the pizza. Arrange the sliced duck meat on top, spacing the pieces so every slice gets some. Sprinkle the remaining rosemary over everything.
8. Bake the Pizza
Carefully slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake for 12 to 15 minutes until the crust is golden brown and crispy and the cheese is bubbling and slightly browned in spots. The edges should be puffed and golden.
9. Finish and Serve
Remove the pizza from the oven and let it cool for 2 to 3 minutes. This allows the cheese to set slightly and makes slicing easier. If using, top with a handful of fresh arugula for a peppery contrast. Cut into 8 slices and serve immediately while hot.
10. Tips for Success
You can substitute duck with chicken thighs or leftover rotisserie chicken if duck is hard to find. Cook the duck to your preferred doneness, but medium is ideal for the best texture. The key to perfect caramelized onions is patience and low heat, so don’t rush this step. If your onions start to stick or burn, add a splash of water. Fontina melts beautifully but you can use gruyere or provolone as alternatives. Make sure your oven is fully preheated for the crispiest crust. A pizza stone makes a huge difference but a heavy baking sheet works too. You can prepare the duck and onions ahead of time and store them in the refrigerator for up to two days. Let the pizza dough come to room temperature or it will shrink back when you try to stretch it. Drizzle a little extra olive oil or truffle oil over the finished pizza for added richness.
