Peking Duck Pizza

Food Service Search Staff

INGREDIENTS: Soy-Glazed Shiitake Mushrooms:
2 pounds shiitake mushrooms, sliced
2/3 cup olive oil
1 cup Kikkoman Soy Sauce

Hoisin Ginger Sauce:
2 cups hoisin sauce
1 Tbsp. 1 tsp. finely chopped ginger
1 Tbsp. 1 tsp. finely chopped cilantro

Fried Wontons:
12 ounces wonton or spring roll skins
as needed, vegetable oil for frying
24 10-inch unbaked individual pizza crusts (8 oz. each)
4 lbs, 8 oz. mozzarella cheese, shredded
12 oz. green onions, sliced
3 pounds pre-cooked duck breast, sliced ¼-inch thickDIRECTIONS: To make soy-glazed shiitake mushrooms:
In large nonstick skillet or rondo, heat oil over high heat until oil begins to smoke. Add mushrooms; cook 4-6 minutes, stirring frequently or until mushrooms are wet in appearance. Add soy sauce; cook 1-2 minutes, stirring frequently until soy sauce is absorbed. Transfer to non-reactive container. Cover and refrigerate. (Yield: 2 pounds, 8 ounces.)

To make hoisin ginger sauce:
In bowl, thoroughly mix all ingredients. Transfer sauce to squeeze bottles and refrigerate. (Yield: 2 cups.)

To make fried wontons:
In stockpot or deep fryer, heat oil to 375¦F; set aside. Cut wonton skins into ¼ x 1 ½-inch strips. Separate strips before deep-frying. Fry wonton strips in batches, 30 seconds or until light golden brown, stirring with tongs to prevent clumping. Remove wontons from oil; drain on paper towel-covered sheet pan. Cool. Store in airtight container at room temperature. (Yield: 12 ounces.)

For each serving:
To order, spread 2 tsp. hoisin ginger sauce to within one inch of pizza crust edge. Arrange 3 ounces mozzarella evenly over crust to within ½-inch of edge. Top with ½ ounce green onions, 2 ounces duck, and 1 ½ ounces soy-glazed shiitake mushrooms, distributing evenly. Bake in 500¦F oven 10 to 15 minutes or until crust is golden brown. Remove from oven and slice. Top with ½ cup (½ ounce) fried wontons and drizzle with 2 tsp. hoisin ginger sauce.SERVINGS:24 servingsFrom:From: California Pizza Kitchen, Inc., Los AngelesPHOTO CREDIT:Photo Credit: KIKKOMAN INTERNATIONAL, INC.