Thanksgiving Inspired Duck Pizza

2012 Video Recipe Contest 2nd Runner Up, Tiffany Michelle
An easy to make and impressive recipe with all the Thanksgiving flavors you love... on a pizza!
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Prep Time {10 min}

Cook Time {40 min}

Serving Size {4 - 5 servings}


1 medium-sized Red Onion

1 cup Cider Vinegar

1/4 cup Sugar

1-1/4 tsp. Salt

12 oz. Maple Leaf Farms Duck Breast Meat or 2 Duck Breast Filets

2 Tbsp. Worcestershire Sauce

1 Tbsp. Garlic Olive Oil

2 cups Butternut Squash, cubed

1/2 cup Water

1/8 cup Milk

1/8 tsp. Fresh Ground Black Pepper

1/8 tsp. Garam Masala

4 cups Spinach

4-6 oz. Crumbled Goat Cheese

1/4 cup Dried Cranberries

1 (11 oz.) tube Refrigerated Pizza Crust


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1. Preheat oven to 400 degrees F.

2. Peel red onion and thinly slice. In saucepan place sliced onions, vinegar, sugar and 1 teaspoon salt. Bring to a boil, reduce to a simmer and cook for 15 minutes or until onions are tender. Remove from heat.

3. Cut duck breast into bite size pieces. Combine duck breast, Worcestershire sauce and garlic olive oil in bowl. Mix well. Set aside.

4. Combine squash and water in a microwave safe container. Cover and microwave for 4 minutes on high heat (or until fork-tender). Add milk, 1/4 teaspoon salt, pepper and garam masala to squash. Blend to a puree.

5. Heat non-stick skillet on high heat. Add duck and sauté on medium heat for 2 minutes. Add spinach and sauté 1 to 2 minutes or until spinach has softened.

6. On cookie sheet or pizza pan, roll pizza dough. Bake in preheated oven for 5 minutes at 400 degrees F, then remove.

7. To assemble the pizza, spread squash puree on the pizza dough. Evenly disperse duck and spinach mixture, crumbled goat cheese, pickled onions and cranberries.

8. Bake in oven for 10 minutes, according to the directions for the pizza dough, or until edges are lightly toasted. Let cool and serve.

2012 Video Recipe Contest

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