Ingredients
- 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
Direction
- Preheat oven to 400 degrees F.
- 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.
- Cut duck breast into bite size pieces.
- Combine duck breast, Worcestershire sauce and garlic olive oil in bowl. Mix well. Set aside.
- 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.
- 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.
- On cookie sheet or pizza pan, roll pizza dough.
- Bake in preheated oven for 5 minutes at 400 degrees F, then remove.
- To assemble the pizza, spread squash puree on the pizza dough.
- Evenly disperse duck and spinach mixture, crumbled goat cheese, pickled onions and cranberries.
- Bake in oven for 10 minutes, according to the directions for the pizza dough, or until edges are lightly toasted.
- Let cool and serve.