7060
THE DAIRY KITCHEN

Peking Duck Pizza

By THE DAIRY KITCHEN

Makes 3
Difficulty Medium
Preparation 20 MINS
Cooking 15 MINS
A fusion flavour mash-up so good, you have to try it to believe it! You can find pre-cooked packaged peking duck in most major metro supermarkets.

Ingredients

1 x 7g sachet yeast
160ml lukewarm water
5g sugar
280g strong bread or plain flour
3g salt
20ml oil
semolina or bread flour, for dusting
80ml hoisin sauce
150g Chinese roast duck/peking duck, sliced
250g shredded mozzarella cheese
3 spring onions (30g), julienned and soaked in ice cold water
100g cucumber, seeds removed and thinly sliced diagonally
15g fresh coriander sprigs
1 lime
Handy Tips
Tip: Use pre-bought pizza bases if desired. Use a pizza stone or pizza oven for an even crispier base.

Method

  1. Combine yeast, water and sugar in a small jug. Stand in a warm place for 10 minutes, until frothy.
  2. Mix flour and salt in a large bowl, make a well in the centre and pour in yeast mixture and oil. Stir to form a soft dough. Turn dough onto a lightly floured bench and knead for 5 minutes until smooth and elastic. Place dough in an oiled bowl, cover loosely and stand in a warm place for 45 minutes or until doubled in size.
  3. Knead the air out of the dough, and divide into three balls. Roll out each ball into a long 30cm x 20cm rectangle shape. Sprinkle semolina over three baking trays and transfer dough to trays.
  4. Spread hoisin sauce over each pizza, sprinkle with half the mozzarella and half the spring onions. Top with duck and remaining mozzarella. Bake at 220°C for 13-15 minutes until golden and bubbling.
  5. Remove pizza from oven and top with remaining spring onion, cucumber, coriander and a squeeze of lime juice. Serve immediately.

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