Duck Confit Christmas Pizza
If you’re looking for a festive treat, look no further. Mike Fitzick’s got the best recipe for you – a duck confit and pear pizza baked on a NY dough base.
- Recommended Oven
- Dome, Roccbox, Arc XL, Arc
- Cook Time
- 10 minutes + dough prep
Ingredients
- Makes
- 4 pizzas
Equipment Needed
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Instructions
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Step 1
Add the yeast to the water and quick mix to combine. You can mix by hand but for better results use a mixer.
Step 2
Add the flours and mix to combine for 5 to 7 minutes. Scrape down the mixer as you go. Rest for 5 mins.
Step 3
Turn the mixer onto high and slowly add the 30ml of water (not all at once).
Step 4
Next add the salt and sugar and mix for a further 5 to 7 mins.
Step 5
Place the dough into an oiled bowl, cover and place in the fridge for an hour.
Step 6
Ball the dough and place in the fridge for 24-48 hours.
Step 7
Open up the dough and top lightly with the quince paste. You can use a high-end apple sauce instead.
Step 8
Add mozzarella and the duck confit.
Step 9
Bake in your Gozney Dome or Roccbox at a temperature of 280°C.
Step 10
Once cooked, add your sliced pears and drizzle with truffle oil. Slice and enjoy!
