Emeril Lagasse’s new cookbook, Essential Emeril, is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Duck Confetti, Smoked Mozzarella, And Oven Roasted Tomatoes

  • Yield: 1 (12-inch) pizza.


  • 1 (12-inch) pizza dough
  • 2 cups fresh basil
  • 1 tablespoon minced garlic
  • 1/2 cup roasted pine nuts
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 1/2 to 3/4 cup extra-virgin olive oil
  • Salt and pepper
  • 2 cups duck confit, julienned
  • 6 ounces Fresh Smoked Mozzarella cheese
  • 4 Italian Roma tomatoes, split in half and roasted, julienned


  • Preheat oven to 450 degrees. Place the baking stones in the oven. Using a food processor with the metal blade, combine the basil, garlic, pine nuts, and Parmesan cheese. Puree the mixture until smooth. With the motor running, slowly drizzle 1/2 cup of the olive oil through the feed tube and puree until smooth. (Add additional olive oil if needed) Season the pesto with salt and pepper. Remove from the food processor and set aside. To assemble, spread an even layer of the pesto on top of the dough. Layer the cheese over the sauce. Sprinkle the duck confit and tomatoes over the cheese. Place in the oven and bake until the crust is golden brown, about 15 to 20 minutes. Remove the pizza from the oven. Place the pizza on a cutting board and slice the pizza.