We have started a new tradition at our home – #pizzanight (I like throwing a # in for em-phas-is). The goal is to use up food in the fridge or pantry when possible. To keep it more “dynamic”, we use premade frozen dough from either Essential Bakery or Whole foods, although pizza dough is super easy (here is another leftover upcycled pizza with dough recipe). The most recent pizza idea was inspired by the jars full of homemade savory plum sauce and another looming backyard bumper plum crop this year. We also drive past a Chinese BBQ place every. day. and smell those delicious roast ducks….. I did think my idea was original, until I googled it only to a slight bit of dissatisfaction found that California Pizza Kitchen beat me to it (but hey! I have only ate there maybe once). There was a small amount of “discussion” that stinky cheese could go on this pizza with the hubs…. “but there is nooo cheeeeeese on Peking Duck at the restaurant”, ” I know, this is an interpretation”, “I am putting it on anyways and you can pick it off”. [Cheese was perfect btw and Chairman Mao did not rise from the dead.] Ignoring all that, here is our version of Peking Duck Pizza.
- Pizza Dough (buy or make) or premade naan or other flatbreads
- ½ to ¼ roast duck – could use left overs or take out or even a nice BBQ or rotisserie chicken
- ½ cup of savory plum sauce
- 2 – 3 green onions, cut into 2 inch “matchsticks”
- Approx.. 1 cup loose Thai basil leaves, whole (regular basicl is a-okay)
- ½ cup crumbled or shredded nice pungent cheese: Seastack, blue, gorganzola etc
- OR mozarrella or brie cheese would be great too.
- Extras: cup of arugula leaves, crispy duck skin, zucchini, mushrooms (all sorts – shitake, portabella etc)
Preheat oven to 450 F. Remove the meat from the bones and shred into reasonable pieces, bite size but not to small. Prepare the pizza crust. I roll and pull mine out as thin as I can on a piece of parchment paper. It is always a strange shape, this time it looked like Ohio. Cover with sauce, add duck and cheese (add mushrooms and zucchini at this step). We first baked the pizza with the greens on it but then added more on fresh when done. Just do it at the end. Bake at 450 for about 10-12 minute until crust is golden brown. We like to finish for a minute or two under the broiler to get some char (it’s a thing with us). Remove pizza from oven, add the fresh toppings like basil and green onion, drizzle with a quality olive oil (if you want) and enjoy! We did an extra step and took the duck skin and pan fried (no oil needed) separately to make it crispy and then sprinkled it on top. A Sinful treat… not as good the second day, as it wasn’t crispy. But the left over pizza was great! You could also add cooked and crispy bacon crumbles.
Share some of your pizza ideas!
One thought on “Peking Duck Pizza: Fresh, Savory & Simple”