Duck & Fontina Pizza with Rosemary & Caramelized Onions

Duck & Fontina Pizza with Rosemary & Caramelized Onions


  • 1 large skin-on, boneless duck breast half
  • 1 small yellow onion, sliced
  • Tbsp. olive oil
  • 2 Tbsp. honey
  • 1 (8 oz.) tub goat cheese spread
  • 1 (10 oz.) pkg. pre-baked pizza crust
  • Salt & pepper to taste
  • 10 oz. fontina cheese, shredded
  • 1 Tbsp. dried rosemary


Preheat oven to 450º.

Cut several slits into fatty skin of duck breast. In a skillet over med. heat, fry skin-side-down for 10 min. Flip & continue to cook in its own fat for 10 min. more. Remove from pan. Carefully remove skin using a sharp knife, then slice; set aside.

Meanwhile, in a separate skillet, cook onions in olive oil over med heat until translucent & soft, about 5 min. Mix in honey; continue to cook until brown and fragrant, 5 to 7 min. more.

Spread goat cheese evenly over pizza crust. Season with salt & 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 min.