I love the sweet, savory flavors of this Asian-fusion inspired roasted duck pizza recipe featuring a homemade crispy crust, roast duck, hoisin, and cheese that’s easy to make at home.
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Asian-Inspired Duck Pizza
When I last updated my recipe for Smoked Duck with Hoisin Sauce Pizza Recipe & Smart Flour Foods Review, I realized that the two main products are no longer available for purchase and I needed a different recipe to make a copycat version of California Pizza Kitchen’s duck pizza which is no longer on their menu.
Peking duck has a lot of nostalgia for me. I love stuffing yummy pieces of thinly sliced Peking Duck into soft fluffy baos (steamed buns) with a tiny spoonful of hoisin sauce and chopped scallions. I just love this Chinese-Italian fusion inspired duck pizza.
Ingredients for Roast Duck Pizza
Roast Duck
Maple Leaf Farms makes a roast half duck that is made in a nut-free facility. I usually find Maple Leaf Farms in the freezer section at an Asian market or Weee and it easily defrosts in the refrigerator overnight. The duck meat is soft, tender, and delicious with a neutral flavor so that it can complement any sauces or seasonings you want to use. You can also make a roast duck and reserve about 8 ounces of cooked duck meat for the pizza.
Pizza Dough
My recipe for the homemade pizza dough is large enough to fit my 16-inch pizza pan. The crust is thin and crispy. I use all-purpose flour and if you are gluten-free, you may need to adapt this recipe with your own favorite gluten-free flour or premade crust.
Hoisin Sauce and/or Pizza Sauce
I usually use just hoisin sauce for a roast duck pizza, which is a flavorful sauce to use on pizza because it’s sweet, salty, and savory all at once.
However, there was the time that I had a little bit of leftover pizza sauce, just enough to cover half a pizza so I decided that see how does duck pizza taste with just hoisin sauce, just pizza sauce, and half and half. They were all good but the slices with half hoisin sauce and half pizza sauce were great, like an Asian inspired BBQ sauce.
People who are allergic to soy or who are allergic to tomatoes can still enjoy this recipe with whichever sauce they can safely eat.
Cheeses
I use a low-fat mozzarella cheese because we are trying to manage our cholesterol and a small sprinkle of parmesan cheese. It’s adequate but I think the low-fat mozzarella browns much faster than regular mozzarella but is definitely lighter (not greasy) and suits me very well. Keep a close eye on the pizza and take the pizza out of the oven when the cheese starts to brown.
Feel free to use whatever mozzarella and/or parmesean cheeses that meets your allergy and dietary needs. There are many dairy-free cheeses but read the ingredients carefully as some of dairy-free cheeses are not nut-free and use almond milk, cashew milk, or coconut oil.
Scallions and Onions
I like to add some scallions to the pizza just like I add them to Peking Duck with Steamed Baos. And I also chop some red onions (or sweet onions if that’s what I have at home) to the pizza for just a little more veggies on the duck pizza.
Pizza Making Tips
This recipe as written is very easy to make within 3 hours. When I make the dough, I just mix it enough so that the ingredients are combined. Let it rise for 1.5 to 2 hours until it’s doubled in size. Shape it on a floured parchment paper-lined pizza pan and let it rise again. While you’re waiting for it to rise again, prepare the pizza toppings. Preheat the oven, top the pizza, and then enjoy.
The resulting pizza will have a thin, crispy crust. Try to resist the temptation to add a lot of toppings and/or sauce which may affect whether the pizza will bake evenly.
Over the years I have tried to make crispy crust pizza by using pizza stones. They require a lot of time to preheat and are difficult to maintain.
The best pizza pan in my experience is a perforated pizza pan that is thin and light that I also use for steaming rice noodles (I love the multipurpose use!!). Because they’re perforated I also use a piece of parchment paper to minimize potential messes in my oven.
Prep Ahead Tips
If you wanted prepare the dough the night before, I would follow the recipe but refrigerate the dough and take it out for 2-3 hours to come to room temperature and double in size.
Alternatively, you can prep ahead by using half the yeast to make the dough, cover, and let it rise at room temperature for 12-18 hours until you’re ready to bake pizza.
You can also prep the duck, onion, and scallions ahead of time. Just be sure to wrap everything well or store in airtight containers so they do not dry out.
Allergy Aware Duck Pizza
This recipe is free of peanuts, tree nuts, eggs, fish, and shellfish as written. See What’s in Nut Free Wok’s Cupboard? Nut-Free Ingredients for help finding hoisin sauce options. I like Koon Chun’s hoisin sauce, it’s thick and rich with flavor. I also like Lee Kum Kee’s hoisin sauce in a squirt bottle, which makes a great dipping sauce for pho.
This recipe is easy to adapt wheat-free, gluten-free by using a gluten-free flour that’s safe for you and a gluten free hoisin sauce.
If allergic to soy and/or sesame, you will need to omit the hoisin sauce and try some BBQ sauce with a little bit of 5 spice powder to replace both the hoisin sauce and pizza sauce.
Easy Duck Pizza with Hoisin Sauce and Homemade Dough
Ingredients
- 2.5 cups all purpose flour plus 2-3 tablespoons for shaping the dough
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 cup lukewarm water 110°F
- 2 tablespoons extra-virgin olive oil divided
- 10 ounce roast duck half defrosted
- 3 tablespoons hoisin sauce divided
- 1 small red onion or sweet onion
- 3 stalks scallions reserve some for garnish
- 1/2 cup pizza sauce
- 8 ounces mozzarella cheese shredded
- 2 tablespoons parmesan cheese, grated optional, for table
Instructions
Make Pizza Dough
- In a large mixing bowl, combine the all purpose flour, yeast, sugar, salt, water, and 1 tablespoon of olive oil until all the flour is incorporated into a dough and add the remaining tablespoon of olive oil and coat the dough and the bowl with olive oil. Cover the bowl with plastic wrap or a dish and set aside in a warm, draft-proof place for 1.5 hours until doubled in size.
Shape the dough and assemble the pizza
- Preheat the oven to 450°F.
- Tear a piece of parchment paper slightly larger than your pizza pan, crumple it up, and then smooth it over the pizza pan. Sprinkle some flour on the parchment paper and on the dough. Turn the dough on to the parchment paper and lift and stretch it on all sides until it's as large as the pizza pan. Cover the dough with a second piece of parchment paper and let it rise for 20-30 minutes.
- In the meantime, debone the meat from the duck half and chop into bite sized pieces. In a small bowl, toss with 1 tablespoon hoisin sauce, set aside. Reserve the duck skin for other recipes or discard.
- Chop the scallions, set aside. Chop the sweet onion, set aside.
- After the shaped pizza dough to rise for 20-30 minutes, remove the second piece of parchment paper. Spoon the pizza sauce on the dough and spread, leave a 1 inch perimeter. Spoon the remaining hoisin sauce and use the back of the spoon to swirl the hoisin sauce into the pizza sauce.
- Evenly top the pizza with the chopped onions, duck meat, and scallions (reserve some scallions for garnish). Sprinkle the mozzarella cheese evenly over the top.
- Use scissors to trim any excess parchment paper (especially around the corners) and bake for 18-20 minutes, until the mozzarella melts and the crust starts to brown slightly.
- Remove the pizza pan from the oven and garnish with reserved scallions and parmesan cheese, if using. Allow the pizza to cool down for 5 minutes and then transfer the parchment paper and pizza onto a large cutting board. Cut into 8 slices and serve warm.
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