This duck confit pizza combines a crispy base, a melting topping and a fresh touch of arugula. The balsamic glaze adds a sweet-sour note that perfectly balances the richness of the duck. It's a simple, elegant recipe ideal for a gourmet dinner.
Ingredients
- Homemade pizza dough
- 1 duck leg confit, deboned and shredded
- Pizza tomato sauce
- Shredded mozzarella cheese
- Crumbled goat cheese
- 1 small red onion, finely chopped
- Olive oil
- Fresh arugula
- Balsamic glaze
- Black pepper, to taste
Instructions
- Preheat the oven to 450 °F.
- Place the pizza dough on a lightly floured baking sheet or pizza stone.
- Spread the tomato sauce or cream cheese over the dough, leaving a free border.
- Sprinkle mozzarella, shredded confit duck, goat cheese, and red onion over the pizza.
- Drizzle with olive oil and season with salt to taste.
- Bake in the oven for 12 to 15 minutes, until the crust is golden brown and the cheese is melted.
- Remove the pizza from the oven and let it rest for 5 minutes.
- Note: For a sweeter version, use a sour cream base instead of tomato sauce. Rocket (arugula) should be added after cooking to preserve its freshness and texture.
