Best 8 Duck And Fontina Pizza With Rosemary And Caramelized Onions Recipes

CARAMELIZED ONION AND DUCK CONFIT PIZZA

Steps:

• Cut the onion into very thin slices. Put the vegetable oil and onions into a large skillet and place it over medium-low heat. Cook, stirring frequently, until the onions become golden brown and caramelized, about 30 minutes.
• Place a pizza stone onto the floor of the oven and preheat the oven to 450 degrees F.
• Remove the bones from the duck legs and shred the meat; set aside. Place the dough on a floured surface. Flatten it slightly, sprinkle with more flour, and roll it into a 10-inch disk. Sprinkle a wooden pizza paddle with flour and transfer the dough to the paddle. Shake the board a little to make sure the dough doesn't stick. Spread the caramelized onions to within 1/2-inch of the edge of the dough and top evenly with the cheeses, pine nuts and rosemary. Drizzle with extra-virgin olive oil and transfer to the pizza stone. Bake until the crust is brown around the edges, about 10 to 15 minutes.

CARAMELIZED ONION, GORGONZOLA, AND ROSEMARY PIZZA

Steps:

• In a large saute pan over high heat, warm the oil. Add the onions and rosemary, and cook until soft and translucent, about 5 minutes. Add butter and lower heat and continue to caramelize for about 15 minutes. Season with salt and pepper and set aside.
• Spread the pizza dough with the onion mixture and scatter Gorgonzola over top. Bake in a pizza oven or a preheated 400 degree oven until lightly golden and the crust is browned, about 20 minutes. Cut into wedges and serve.
• Pour the water onto a medium--sized mixing bowl and add the yeast, stirring with a fork until dissolved. The water should turn a light beige color. Add 1 cup of flour and the salt. Mix thoroughly with a wooden spoon. Add the second cup of flour and repeat. The dough should start coming away from the sides of the bowl, forming a soft, sticky mass. Take the last cup of flour and sprinkle over a clean, dry work surface and flour your hands well.Take the dough from the bowl and begin to work in the additional flour a little at a time. Use the heel of your hand to knead the dough and push across the work surface, clenching the dough with your fist and twisting it over. Use a dough scraper to help gather any wet dough that sticks to the surface while you are kneading. Also only add as much flour as it takes to keep the dough from sticking to your hands. When the dough no longer feels sticky, push the heel of your hand down into it and hold it there for 10 seconds. If the dough comes up clean, it's ready. If it sticks you will have to knead it a bit more.
• Lightly oil a 2 quart bowl with vegetable oil, and roll the ball of dough around the bowl to coat it with a thin film of oil, then tightly seal the bowl with plastic wrap. Keep in a warm place, and let the dough rise for 30 to 45 minutes. When dough doubles in size, remove from bowl and punch it down with your fist to deflate, then knead it again for about a minute. Dough is now ready to stretch into a round, or press into a pizza pan.
• Note: If you have a food processor with a dough hook attachment, you can make the dough much faster. Start by adding the yeast and water first and mixing well. Then add all the flour and salt and mix into a ball. Then rise the dough.

WILD MUSHROOM PIZZAS WITH CARAMELIZED ONIONS, FONTINA, AND ROSEMARY

Steps:

• Melt 3 tablespoons butter with 2 tablespoons grapeseed oil in a heavy large skillet over medium heat. Add the onions and sauté until golden, about 45 minutes. Season with salt and pepper.
• Melt the remaining 4 tablespoons butter with 1 teaspoon grapeseed oil in another heavy large skillet over medium-high heat. Add the mushrooms, garlic, and shallot; sauté 4 minutes. Add the wine and simmer until almost all the liquid is absorbed, stirring frequently, about 13 minutes. Add the rosemary; season with salt and pepper.
• Position the rack in the bottom third of the oven. Place heavy 17-by-11-inch baking sheet on the rack (invert if rimmed). Preheat the oven to 500°F at least 30 minutes before baking. Roll out 2 dough disks on a lightly floured surface to 8-inch rounds, allowing the dough to rest a few minutes if it springs back. Sprinkle another baking sheet (invert if rimmed) with cornmeal. Transfer one dough round to the second baking sheet. Lightly brush the dough with garlic oil. Sprinkle with 1/2 cup cheese. Scatter 2 1/2 tablespoons of the onions over the cheese. Scatter 1/2 cup of the mushrooms over the onions. Sprinkle with salt.
• Position the baking sheet with the pizza at the far edge of one side of the hot baking sheet. Tilt the sheet and pull it back slowly, allowing the pizza to slide onto the hot sheet. Repeat with the second dough disk, repeating the garlic oil, cheese, onions, mushrooms, and salt, and slide the second pizza onto the other half of the hot baking sheet. Bake pizzas 6 minutes. Rotate the pizzas half a turn, then bake until crust is deep brown, about 6 minutes longer. Using a large spatula, carefully transfer the pizzas to the cutting board. Let rest 1 minute. Slice into wedges and serve.
• Repeat with remaining ingredients to make 4 more pizzas.

DUCK AND FONTINA PIZZA WITH ROSEMARY AND CARAMELIZED ONIONS

Steps:

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

WILD MUSHROOM PIZZA - CARAMELIZED ONIONS, FONTINA, ROSEMARY

Steps:

• *** MAKE DOUGH*** Mix the yeast, salt, sugar and olive oil with the water in a 5-quart bowl or a lidded (not air-tight) food container.
• Mix in the flour without kneading using a spoon, a large capacity food processor (with dough attachment), or a heavy-duty stand mixer (with dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour. I use a spoon to combine, then my hands for the last bit of flour.
• Cover (not air-tight) and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.
• The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (again, not air-tight) container and use over the next 12 days.
• *** MAKE PIZZA *** Melt 1 tablespoon butter with 1 tablespoons vegetable oil in heavy large skillet over medium heat. Add onions and sauté until golden, about 45 minutes. Season with salt and pepper.
• Melt remaining 2 tablespoons butter with 1 teaspoon vegetable oil in another heavy large skillet over medium-high heat. Add mushrooms, garlic, and shallot. Sauté 4 minutes. Add wine and simmer until almost all liquid is absorbed, stirring frequently, about 13 minutes. Add rosemary; season with salt and pepper.
• Position rack in bottom third of oven. Place a pizza stone on rack. Preheat oven to 500°F at least 30 minutes before baking.
• Instead of kneading this dough, you're going to "cloak" it, which (and this is VERY important), should take no more than 30 seconds for the whole process from grabbing off a hunk of dough to the end of cloaking. This is done after the 2-hour rest. Sprinkle a little flour on the surface of the dough you've made and pull or cut off a grapefruit-sized ball. This will be for one pizza. Sprinkle a bit more flour on the top of that ball and with the entire length of the sides of your thumbs, gently stretch the top surface around to the under part of the ball. Gently! You're not actually tearing the dough, but think of it as lengthening the fibers on the very top surface of the ball by stretching it just a bit.
• Roll out 2 dough disks on lightly floured surface to 10-inch rounds, allowing dough to rest a few minutes if it springs back. Sprinkle 2 pizza peels with cornmeal and transfer 1 dough round to each peel. Lightly brush dough with garlic oil. Sprinkle one with 1/2 cup cheese, and then scatter 2 1/2 tablespoons onions over cheese. Scatter 1/2 cup mushrooms over onions. Sprinkle with salt and repeat for second pizza.
• Position tip of pizza peel at a slightly downward angle to roughly 2/3 of the way across pizza stone. With quick forward jerks and less jerky backward motions, jiggle the pizza from the peel to the stone, then slide peel the remainder of the way out so that the pizza is centered on the stone. Repeat with second pizza and bake for 6 minutes. Rotate pizzas half a turn. Bake until crust is deep brown, about 6 minutes longer, but watch that the crust doesn't burn.
• Using a large spatula or two, carefully transfer pizzas to cutting board. Let rest 1 minute. Slice into wedges and serve.

DUCK AND FONTINA PIZZA WITH ROSEMARY AND CARAMELIZED ONIONS

Steps:

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

DUCK AND FONTINA PIZZA WITH ROSEMARY AND CARAMELIZED ONIONS

Steps:

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

DUCK AND FONTINA PIZZA WITH ROSEMARY AND CARAMELIZED ONIONS

Steps:

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