If you’re looking for a kid-kind-of-sausage-and-pepperoni-Domino’s-pizza, read no further. If you’re interested in a sophisticated, exceptional pizza, you will love this. It rocks, really rather simple, but full of remarkable tastes and textures that work. Calling it pizza does not do it justice.
We had two leftover grilled duck breasts glazed with molasses and black pepper. I immediately knew what I’d make with them in my never-ending quest for what Craig deems as the world’s weirdest pizzas. Duck pizza. I was thinking of Mai Lee’s famous Vietnamese Roast duck with its unctuous sweet, sour, salty sauce, the perfect example of umami. I didn’t have the time or inclination to reproduce a similar sauce and decided hoisin would be a fine substitute to use as the pizza sauce. Super simple to prepare and although the list of ingredients is short, and it’s a classic example that less is often more. Cut into bite-sized pieces, this would also make an exceptional appetizer.
Stayed tuned for my next installment of the world's weirdest pizza.
Duck Pizza
Prepared pizza dough
2 grilled duck breasts, thinly sliced on the diagonal and cut in half
Enough hoisin sauce to cover the pizza dough
1/2 red onion, thinly liced
1/2 red bell pepper, cored, seeded and diced
Enough hoisin sauce to cover the pizza dough
1/2 red onion, thinly liced
1/2 red bell pepper, cored, seeded and diced
Baby spinach, chopped
Shredded part-skim mozzarella
Shredded part-skim mozzarella
Heat oven to 450°F.
Spread hoisin sauce on pizza crust leaving about an inch to the edge. Top with duck, onion, bell pepper, spinach, and cheese.
Bake until cheese is melted and bubbly, 10 to 12 minutes. Remove and let rest five minutes.
