Servings: 3 people
Equipment
- Small saucepan (optional) – For warming balsamic glaze or preparing caramelized onions.
Ingredients
Dough
- 1 ball of pizza dough about 10–12 inches
- 1 tbsp olive oil for brushing
Toppings
- ½ cup shredded duck confit pre-cooked
- 5 –6 fresh black mission figs quartered
- ⅓ cup crumbled goat cheese
- 1 tbsp caramelized onions optional, for added sweetness
- 1 cup fresh arugula
- 1 tbsp balsamic glaze for finishing
- Fresh cracked black pepper to taste
Sauce (Optional)
- 2 tbsp crème fraîche or mascarpone for a rich, creamy base
Instructions
Preparation
- Preheat your oven to 475°F (245°C). Place a pizza stone or baking sheet inside to heat.
- Roll out your dough on a floured surface to about 10–12 inches wide. Brush the surface lightly with olive oil.
Assembly
- Spread a thin layer of crème fraîche or mascarpone as the sauce base (optional).
- Sprinkle the duck confit evenly over the base.
- Add the quartered figs, spacing them around the pizza.
- Scatter goat cheese crumbles and optional caramelized onions on top.
- Carefully transfer the pizza to your hot baking surface.
- Bake for 12–15 minutes or until the crust is golden and the cheese is bubbling.
- Remove from oven. Top immediately with fresh arugula and a drizzle of balsamic glaze.
- Finish with cracked black pepper to taste. Slice and serve warm.
Notes
- Shortcut: You can use store-bought duck confit or substitute with shredded rotisserie chicken for a more accessible version.
- Vegan twist: Use plant-based duck alternatives and vegan cheese to recreate the flavor profile.
- No figs? Use a fig jam base instead of fresh figs for a sweeter contrast.
- Crust tip: Brushing the dough with olive oil before topping helps crisp the edges and creates a golden finish.
Tried this recipe?Let us know how it was!
