Ready to cook up a truly southern treat, we’ve got the pizza for you!


PREP TIME: 1 hour

YIELDS: 1 12″ pizza


  • 1 large yellow onion, peeled and sliced thinly
  • 2 confit duck legs
  • 7 ounces prepared pizza dough
  • 3 tbsps olive oil
  • Semolina flour for dusting
  • 1/2 cup grated fontina cheese
  • 1/2 cup crumbled goat cheese
  • 1/4 cup toasted pine nuts
  • 3 tbsps chopped rosemary
  • extra – virgin olive oil for drizzling


Preheat oven to 450 degrees Fahrenheit. Place onion and 3 tablespoons olive oil into a large skillet over medium-low heat. Cook until onion becomes golden brown and caramelized, about 30 minutes, stirring frequently. Remove bones from duck legs and shred meat. Set aside. Place the dough onto a floured surface. Sprinkle with flour and roll into a 10-inch disk. Place disk onto a well-floured sheet pan, making sure to shake the pan ensuring the dough doesn’t stick. Spread caramelized onion to within 1/2 inch of edge and top evenly with cheese, pine nuts, and rosemary. Drizzle pizza with remaining extra-virgin olive oil. Bake until crust is golden brown around the edges, 10-15 minutes. Cust and serve immediately.


FullSizeRender (4)



YIELDS: 3 10″ pizza crusts


  • 2 1/4 cups flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/4 cup butter at room temperature
  • 1 cup milk
  • Semolina flour for dusting


Mix dry ingredients in bowl, then add wet ingredients. Mix well for, 5 to 6 minutes, until dough forms a ball. Remove dough from bowl, divide into three portions, roll into a 10-inch pizza crust.