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Parent Category: Recipes
Crust:
2 Tbl. yeast
2 tsp. sugar
1 cup warm water
3 Tbl. olive oil
2 tsp. salt
2 3/4 cups all-purpose flour
Marinade:
2 Tbl. brown bean sauce
2 cloves garlic
6 Tbl. soy sauce
2 Tbl. hoison sauce
1/4 cup hoisin sauce
1/4 cup dry sherry (or white wine)
2 Tbl. sugar
2 Tbl. oil
1 tsp. Chinese five spice powder
Topping:
2 duck breast (approximately 6 oz. each)
1/2 cup shitake mushroom caps (6-8) -- sliced
1 cup white sesame seeds
3/4 cup hoison sauce
2 Tbl. ginger root -- minced
1 tsp. Chinese chili paste
1 bunch green onions -- minced (about 1/2 cup)
2 cups mozzarella cheese -- grated (reserve 1/2 cup for garnish)
1/2 cup fresh cilantro -- chopped
Mix all of the marinade ingredients together and put in a zip-top bag or a covered container. Add the duck
breasts, put in the refrigerator and marinate overnight.
Crust: Place yeast and sugar in a mixing bowl. Add warm water (not too hot, you just want to wake up the
yeast, so the water should feel very warm to the touch, but not so hot you jerk your hand out). Mix with a spoon
to blend-the yeast won't all dissolve, don't worry about that. Let stand for 5 minutes. This is called proofing the
yeast. Since the bread won't work if the yeast isn't active, it pays to take a look. Active yeast mixed with sugar
and water will be a rich, foamy brown. Add 3 Tbs. olive oil and 2 tsp. salt, mix well. Add flour 11/2 Cup at a
time, blending in with a spoon. Stop once you have added 21/2 Cups of/flour. If necessary, use the rest of the
flour on the table while you are kneading. The dough will be a bit sticky; dust the dough and your hands with
flour and work it into the dough. As you knead it, the dough will go from wet and sticky to smooth and elasticdon't
add too much flour, as then it will be dry and hard once baked. Adding just the right amount of flour is the
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trickiest bit. Even though this is a very easy recipe that will give good results the first time, it usually takes until
the third try to truly understand how the dough acts, and to really feel just when the dough turns elastic and
exactly how much flour is needed to reach that point. Once the kneading is over, roll out to fit a 13x17" baking
sheet. Let the dough rest another 20 minutes while the oven is preheating to 400 degrees. Bake for about 15
minutes, until golden brown.
While the crust is baking, heat a pan on medium-high heat. Place the duck breasts in the pan, skin side down,
for 5 minutes. Flip the breasts and cook for 5 more minutes. Remove from the pan, remove the skin, and dice
the meat. In the same pan, saute the mushrooms and sesame seeds. Combine the hoisin sauce, ginger, chili
paste, green onion and cilantro. Stir in the duck, mushrooms, and 11/2 Cups of the cheese. Spread over the pizza
crust. Sprinkle with the remaining cheese. Bake at 350 degrees for about 5 minutes to melt the cheese.
