Cured Duck, Fig, and Watercress Pizza

Cured Duck, Fig, and Watercress Pizza

  • Preparation 25 min
  • Cooking 12 min
  • Makes 4 small thin crust pizzas
Featured in RICARDO Magazine COLLECTOR'S ISSUE (p. 74)
  • Nut-free
  • Gluten-free
  • Egg-free



  • Caramelized Onions

    • 4 onions, chopped
    • 60 ml (1/4 cup) olive oil
  • Pizza

    • 1 recipe Basic Pizza Dough for 4
    • 30 ml (2 tablespoons) olive oil
    • 250 ml (1 cup) grated Gruyere cheese
    • 1,5 litres (6 cups) lightly packed watercress
    • 12 slices smoked and dried duck breast, each cut into 3 pieces (or prosciutto_
    • 6 fresh figs, cut into thin wedges
    • Olive oil, for brushing
    • Salt and pepper


  • Caramelized Onions

  • Pizza

Note from Ricardo

You can replace the Gruyere cheese with fresh goat cheese crumbled directly on top of the hot crust.

Looking to save time while preparing this recipe? Find the pizza dough RICARDO at IGA grocery stores.

Bake in a pizza oven

To bake in a pizza oven, simply preheat the appliance on high (“MAX” setting) for 20 minutes with the door closed. Put a disc of dough on a lightly floured pizza peel (don’t use parchment paper). Put the toppings on the pizza.

With the peel, slide one pizza at a time onto the hot stone. Bake for about 2 to 3 minutes, rotating 4 or 5 times during baking until the crust is golden brown and the cheese has melted all over.

Personal Note

To help you with this recipe

RICARDO  Pizza Stone

RICARDO Pizza Stone

39.99 $

This thick pizza stone can be used in the oven or directly on the barbecue. Convenient built-in handles allow for easy transport to the table.

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