Duck and Fontina Pizza With Rosemary and Caramelized Onions

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!"

Ingredients 45 m {{adjustedServings}} servings 404 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 404 kcal
  • 20%
  • Fat:
  • 24.5 g
  • 38%
  • Carbs:
  • 24.5g
  • 8%
  • Protein:
  • 22.7 g
  • 45%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 694 mg
  • 28%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 450 degrees F (230 degrees C).
  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.
  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.
  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.
  5. Bake in preheated oven until cheese in center of pizza is completely melted, about 10 minutes.
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Reviews 18

  1. 19 Ratings


Huuuge hit at our house tonight. I've never seen "spreadable" goat cheese, so I took a regular log and mashed it with a bit of sour cream until it was smooth and spreadable. Great combination of flavors.


Outstanding. For a truly decadent version, cook the duck breast first and save the rendered fat. Slice a potato thinly and drizzle the duck fat over the slices before roasting them in the oven. Add the roast potato slices as another layer of the pizza. I also used goat cheese which had honey added. Really, great fun recipe.


This is unbelievably good! Even my picky eater requests this on a weekly basis! I did tweak the recipe. I used the duck fat and the same pan with 1/2 the oil to cook the onions. This flavors the onions and adds another level of flavor. Cook the onions but salt and pepper to taste and add 1/2 teaspoon of minced or smashed garlic. When the onions are lightly browned, add 1/4 cup balsamic vinegar and another tablespoon of honey, reduce until the liquid is almost gone and very syrupy to make a balsamic reduction. Tastes just like the fancy flatbreads you get a restaurant.