I just picked up a new Camp Chef Artisan Pizza Oven for my outdoor Camp Chef stove and I have to say I absolutely LOVE IT! It’s been so much fun that our family has been experiencing a carb-overload for the past week. With waterfowl season opening up here in northern Nevada, I figured we better clean out the freezer from last years harvests so why not cook up a sweet hoisin duck and cheese pizza.
Well, I actually baked up 4 of these delicious pizzas…they ranged between 10 inches – 14 inches.
Simply slice up the duck breast and marinate in hoisin sauce, rice wine vinegar and a splash of olive oil. Then quickly brown in a skillet until the duck is still slightly pink in the middle. Quickly remove and set aside. Roll out your pizza dough or use a ready made pizza crust and cover with a thin layer of hoisin sauce. Layer with several slices of fresh mozzarella cheese and the cooked duck breast. Top with your favorite toppings like cilantro, red bell pepper, green scallions or red onion and fresh grated parmesan cheese. Be sure to add a few splashes of olive oil over the edges of the crust before baking.
Bake at 425 degrees for 10-12 minutes. Remove when cheese is melted and crust is browned, slice and serve.
- Pizza dough or ready made pizza crust
- 2 Mallard duck breasts (per individual pizza)
- Hoisin Sauce
- Rice wine vinegar
- Low sodium soy sauce
- Fresh mozzarella cheese
- Green scallions
- Red bell pepper
- Red onion
- Red jalapeno
- Parmesan cheese