Duck pizza makes a lovley little Canape. Think massive, crispy duck vibes with melted scamorza, mint, coriander and cucumber but without actually having to do a whole lot of work – leaving you with more time for decanting, winning at scrabble or just chilling out watching Nationwide.
Makes 2 pizzas
1 packet of da Piero Pizza Bases
1 packet of Sheridans Duck Confit
2 packets of Scamorza Bianca
1 bunch of Spring Onions
30g of Fresh Mint
30g of Fresh Coriander
1 bottle of Kewpie Mayonnaise
50g of Salted Peanuts
1 jar of Prunotto Pizza Sauce
1 bottle of Kwanghi Black Garlic Sauce
2 limes for a swanky garnish
Preheat the oven to 200 degrees.
Prepare all of the ingredients first – slice the cucumber, chop the spring onions, pick the mint and coriander, chop the nuts, grate the scamorza and tear the duck off the bone.
Layer up the pizza bases with 45ml of pizza sauce each (The Dough Bro’s told me the ultimate trick – NEVER overload your pizza!) Add the duck followed by the grated scamorza and pop it in the oven. Cook the pizzas directly on the racks, don’t use an oven tray or you will almost certainly get a massive soggy bottom (sniggers).
Once the pizzas are glazed and the cheese is melted, remove from the oven and pop them on a chopping board. Top with swirls of kewpie and kwanghi before adding the fresh herbs, sliced cucumber and spring onions. Sprinkle the peanuts on top of everything and garnish with sliced limes (or just add them to your gin and tonic!)