CTV Recipes

All Recipes
Clear all
Dietary Concerns
More Options

Search Recipes

Gemini pizza

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. 



  • 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


  1. Preheat the oven to 450° F (230° C).
  2. Grease a quarter sheet pan with olive oil. Stretch the dough into the sheet pan and set it aside.
  3. In a bowl, season tomatoes with salt. Mash tomatoes with your hands. Set aside.
  4. In another bowl, combine the gorgonzola and ricotta cheeses. Mix well and set aside.
  5. The top half of the pizza with the crushed tomatoes and the other half with the ricotta-gorgonzola mixture.
  6. Spread the sliced mozzarella out over the tomatoes and the duck confit and pears out over the cheese mixture.
  7. Transfer the pizza to the oven and bake until the cheese is bubbly, and the crust is golden for 10 minutes.
  8. 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.
  9. Serve immediately. Enjoy! 

You might like

View All Recipes
Tomato veggie pizza Tomato veggie pizza
Winter squash pizza Winter squash pizza
Pull apart pizza and dip Pull apart pizza and dip
Keto-friendly pizza toppings Keto-friendly pizza toppings
Pissaladière Pissaladière
Mini panzerotti Mini panzerotti