Hoisin duck pizza
My favourite pizza recipe is based on duck pancakes and combines the traditional accompaniments (cucumber, spring onions and hoisin duck) with a Chinese tomato sauce. Often I'll make a big batch of the sauce and use it as an alternative to tomato ketchup.
Ingredients
-
FOR THE PIZZA BASE
-
1 x 7g sachet
dried yeast
-
325ml
lukewarm water
-
250g
wholemeal bread flour
-
250g
plain bread flour
-
1 tsp
smoked salt
-
1 tsp
granulated sugar
-
1 tbsp
extra-virgin olive oil
-
FOR THE TOMATO SAUCE
-
1/2 tbsp
olive oil
-
2
garlic cloves, crushed
-
1/2 tsp
Chinese five spice
-
1
star anise
-
1/4 tsp
ground coriander
-
1/2 x 500ml carton
passata
-
50ml
water
-
1 heaped tbsp
hoisin sauce
-
FOR THE TOPPINGS
-
2
cooked duck legs, shredded
-
1 tbsp
hoisin sauce
-
200g
light mozzarella, torn into small pieces
-
6
spring onions, trimmed and finely diced
-
1
yellow pepper, deseeded and finely sliced
-
1
red chilli, finely sliced
-
1/2
large cucumber, peeled into thin strips
Directions
Share
-
To activate the yeast, pour into a glass with the lukewarm water and leave to stand for 5 minutes (you’ll know it’s ready when little bits of the yeast rise to the top and air bubbles have appeared on the surface).
-
Tip the flours, salt and sugar into a stand mixer with a dough hook attached and mix well. Make a well in the centre and pour in the yeast liquid. Turn on the motor and knead for 6-8 minutes or until the dough is shiny and springy to the touch.
-
Tip the dough out onto a lightly-floured work surface and cut the dough into four, equal-sized balls. Knead each piece for 2 minutes, then roll into balls and place on a lightly-floured baking tray. Cover with a damp tea towel and leave to rise in a warm place for 2-3 hours or until doubled in size.
-
To make the Chinese tomato sauce, heat the olive oil in a saucepan and stir-fry the garlic for 1 minute or until sizzling and starting to colour. Stir in the Chinese five-spice, star anise and ground coriander, then pour over the passata and water.
-
Bring the tomato sauce to the boil, then turn down to a simmer and cook for 10 minutes or until thickened. Season to taste and stir through one tablespoon of hoisin sauce. Remove from the heat and set aside.
-
Add the duck to a bowl and coat in the remaining hoisin sauce. Set aside with the rest of the toppings for later.
-
When ready to make the pizza bases, place your pizza tray(s) in a preheated oven at 220C to heat up. Knock the dough back, then lightly oil your hands and stretch each ball of dough into a large circle (the bigger the size, the thinner your base will be). Alternatively, use a rolling pin if you find it easier.
-
Evenly spread the Chinese tomato sauce over each base, leaving a small border at the sides. Scatter over the mozzarella, followed by a handful of spring onions, yellow peppers, red chilli and the hoisin duck.
-
Gently slide each base onto a pizza tray (you may need to do this in batches) and cook for 8-10 minutes until the bottom is crisp, the duck is sizzling and the cheese is bubbling. Garnish with cucumber ribbons and eat immediately with a side salad.
Recipe Reviews
There are no reviews for this recipe yet, use a form below to write your review
