Gemini pizza

By Siobhan Detkavich

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Half of this delectable pie is a classic Margherita-style pizza, while the other half is a bit more eclectic: rich duck confit, funky blue cheese and sweet pears.

YIELDS

20 Mins

Ingredients

1 pound (454 g) store bought pizza dough
Olive oil, for greasing pan and drizzling
1/2 28-ounce can San Marzano tomatoes
Salt, to season
1/4 cup (60 ml) gorgonzola cheese, crumbled
1/2 cup (120 ml) ricotta cheese
4 ounces (113 g) buffalo mozzarella, sliced
1 leg duck confit, shredded
1/2 cup (120 ml) pears, sliced
4-5 basil leaves, roughly torn by hand
Honey, for drizzling

Directions

Preheat the oven to 450° F (230° C).
Grease a quarter sheet pan with olive oil. Stretch the dough into the sheet pan and set it aside.
In a bowl, season tomatoes with salt. Mash tomatoes with your hands. Set aside.
In another bowl, combine the gorgonzola and ricotta cheeses. Mix well and set aside.
The top half of the pizza with the crushed tomatoes and the other half with the ricotta-gorgonzola mixture.
Spread the sliced mozzarella out over the tomatoes and the duck confit and pears out over the cheese mixture.
Transfer the pizza to the oven and bake until the cheese is bubbly, and the crust is golden for 10 minutes.
Sprinkle the basil leaves over the tomato half of the pizza and drizzle the entire pie with olive oil. Drizzle the duck half with honey.
Serve immediately. Enjoy!