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Hoisin duck pizza

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Adjust Servings:
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
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
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

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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.

    • 60+ Mins
    • Serves 4
    • Medium






    1. 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).

    2. 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.

    3. 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.

    4. 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.

    5. 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.

    6. Add the duck to a bowl and coat in the remaining hoisin sauce. Set aside with the rest of the toppings for later.

    7. 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.

    8. 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.

    9. 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.

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