Peking Duck Pizza

California Pizza Kitchen used to serve a Peking Duck pizza which I loved, but I haven't seen it on the menu in years.  One day I had some leftover duck meat and a ball of pizza dough, so I decided to try to recreate it as best I could.  I didn't have any fried wonton strips to top the pizza with, so I omitted that, but otherwise, I think it turned out pretty good!

 
Peking Duck Pizza
makes 1 individual size pizza

1/2 recipe pizza dough
2 teaspoons duck fat or olive oil
3 tablespoons cooked duck meat, shredded
3 shiitake mushrooms, sliced into thin strips 
1 scallion, thinly sliced
Hoisin sauce
1 small handful shredded mozzarella cheese

Set the oven to 500°F or as hot as it will go and let it heat for at least a half an hour before making the pizza. If you have a pizza stone, put it in the lower-middle part of the oven now.

On a 12" square piece of parchment paper, stretch the dough out until it's about 1/4 of an inch thick or less. 

Spoon a few teaspoons of duck fat or olive oil into the center of the pizza and use the back of a spoon to spread it out to the edges.

 
Top with the duck meat, shiitake mushrooms, and scallions.

 
Drizzle hoisin sauce on top and top with the mozzarella.

Using a bread peel or the backside of a baking sheet (I used a flexible cutting board), slide your pizza (still on the parchment) onto the baking stone in the oven. If you don't have a baking stone, bake the pizza right on the baking sheet.

Bake for about 5 minutes and then rotate the pizza. Bake for another 3 to 5 minutes until the crust is golden-brown and the cheese looks toasty.

 
Remove the pizza from oven and let it cool on a wire rack for about five minutes before slicing and serving.

If you don't have any duck meat, you could probably substitute with some shredded chicken; dark meat would get you closer to the texture of duck than white meat would.  To me, Peking duck is really a hoisin sauce delivery method, so as long as you have that, you'll probably be fine.  =)

Next:  Happiness Cake
Previously:  Kale and Sweet Potato Soup
Three years ago:  Bacon Fat Caramels
Four years ago:  Potato Leek Soup with Bacon