Caramelized Onion, Duck Breast and Brie Pizza

from Sticky, Gooey, Creamy, Chewy


3-4 tablespoons olive oil

2 large red onions, thinly sliced

1/4 cup balsamic vinegar

1 teaspoon fresh thyme leaves

4-5 fresh sage leaves

Salt and pepper to taste

2 precooked duck breasts (I used Maple Leaf Farms brand.)

1 medium wheel of brie, (about 8 ounces), chilled and sliced

1 Pillsbury Refrigerated Thin-style Pizza Crust (or any pizza crust of your choice)


Preheat oven to 400 degrees F.

Heat olive oil in a large saute pan or skillet over medium heat.  Add onions and saute until translucent, about 5 minutes. 

Add balsamic vinegar, thyme and sage, reduce heat to medium low and continue to saute until onions are very soft and caramelized and balsamic has been almost totally absorbed, about 20 minutes.  Add salt and pepper to taste. Remove to a bowl and set aside.

Heat pan over medium high heat and sear duck breasts for a few minutes on each to heat them and crisp the skin up a little.  Remove from heat, slice and set aside.

Roll out pizza crust on a baking sheet or a pizza stone.  Spread the onion mixture on the crust, followed by the duck breast and ending with the brie.  Leave about a one inch perimeter of crust un-topped.

Bake until crust is golden brown and toppings are hot and bubbly.