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Peking duck pizza pairs sweet-savoury hoisin with tender duck, spring onion and crisp cucumber added after baking. It is a lively way to use leftover roast duck.
Ingredients
- 1 ball pizza dough (about 250 g)
- 2 tablespoons hoisin sauce, plus extra to finish
- 180 g cooked duck meat, shredded
- 100 g mozzarella, grated
- 1/4 red capsicum, thinly sliced
- 2 spring onions, sliced
- 1/3 Lebanese cucumber, cut into matchsticks
- 1 teaspoon sesame seeds
- Fresh coriander, optional
Method
- Preheat a pizza stone or heavy tray at the oven’s highest setting for at least 35 minutes.
- Warm the shredded duck briefly in a pan so excess moisture evaporates.
- Stretch the dough to 30 cm and spread with a thin layer of hoisin, leaving a clear rim.
- Add mozzarella, duck, capsicum and half the spring onion.
- Bake until the crust is browned and crisp underneath.
- Finish with cucumber, remaining spring onion, sesame seeds, coriander and a light hoisin drizzle.
Pizza 0 tip: Cucumber belongs on after baking. It adds cool crunch and keeps the pizza from becoming overly rich.
Make it your own
Use roast chicken instead of duck, or add a little chilli crisp after baking for heat and texture.
