Homemade Duck Pizza

Place pizza stone in oven then preheat it to 500°F. If making your own pizza dough, start that process so the dough can be rising while you’re caramelizing the onions.

Heat large skillet and 2 tablespoons olive oil on medium. Add onions and separate them. Cover with lid and let sweat for about 10 minutes. Remove lid, add salt and stir occasionally until they turn medium brown. Don’t let them stick to the pan and don’t burn them. You can add a little balsamic vinegar near the end of the caramelizing. The onion reduces to at least half its original volume. You can make these in large or small batches ahead of time and store in your refrigerator.

Add 1 tablespoon olive oil in another skillet and sauté mushrooms while onions are caramelizing to save time.

Sprinkle pizza peel with a little cornmeal to prevent it from sticking. Divide dough in half and start to shape it on your counter or in your hands until it’s close to the shape you want. You can finish shaping it on the pizza peel, but you don’t want to press to hard or it will stick. It needs to slide off the peel and onto the hot pizza stone.

Spread 1 tablespoon olive oil on crust, then place half of the caramelized onions, half the duck, half of the mushrooms and half of the cheese on the pizza. Drizzle with BBQ sauce and pop it the oven for about 8 minutes. Check the crust and make sure it’s not burning on the bottom. Carefully slide pizza onto a cutting board and make second pizza. Sometimes I like to add micro-greens or arugula to pizza after it comes out of the oven.