If there ever was a line up of pretentious sounding ingredients… my, oh my.
Rillette is sort of like a coarse pâté, traditionally served at room temperature and spread over bread or toast (and those who know me know I love a good meat spread). A good rillette can be found at a lot of nice delis or grocery stores (and you can certainly make your own, if you’re feeling extra ambitious), and everything else on this pizza is pretty much pantry staples.
Believe it or not, I actually came up with this recipe one evening last week as an ‘I don’t feel like going grocery shopping so I must make something out of the fridge’ meal. No, I’m not Gwyneth Paltrow- I don’t always keep duck rillette in my fridge just in case, but I did happen to have some leftover from my mum’s going away dinner. We spoiled ourselves last Thursday by getting a wide array of nibbles- good olives, cheeses, pâtés, wine (as if she won’t get enough of all that stuff and better in Spain as it is).
Aaaanyway, back to the rillette. Delicious, rich. It needed something sweet to pair with, but I was out of pears. Enter: caramelized onions.
Perfect! Rich, salty, sweet. Now for some acid to cut the whole dish- balsamic reduction. This is another pantry staple of mine and I could put it on pretty much anything (and I do).
Top it all with some peppery fresh arugula, which is growing like mad in my garden right now, and this turned out to be one of the best pizzas I have made in recent history (or… flatbread? Should we be calling it a flatbread since it sounds so much snootier? Nah, we’ll stick with pizza).
| Duck Rillette Pizza with Caramelized Onions, Balsamic Reduction & Fresh Arugula | Print |
- 1 lb of your favourite pizza dough
- 1 cup duck rillette, room temperature
- 1 yellow onion, thinly sliced
- olive oil
- ½ cup fresh arugula leaves
- Balsamic reduction
- Semolina flour
- Preheat your oven to 500 degrees and place your pizza stone (or baking sheet) in the cold oven to heat.
- In a medium frying pan, cook onions in a touch of olive oil. This will be the most time consuming part of this recipe as to properly caramelize an onion will take some time. Cook on medium until the onions begin to soften then turn heat down to low and cook, stirring occasionally, until onions and browned and sweet.
- Roll our your pizza dough, dusting with semolina flour as needed to reduce sticking.
- Remove the pizza stone/baking sheet from the oven and carefully lay your rolled out dough on it. The dough will begin to cook immediately on the heated stone.
- Using a spatula, spread a thin layer of the duck rillette on the rolled out pizza dough. This will act as the pizza 'sauce.' Top with an even layer of caramelized onions.
- Place in oven and bake for 5-7 minutes until the edges of the dough are lightly browned.
- Remove from oven and top with fresh arugula and a healthy drizzle of balsamic reduction.
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