We were also fortunate enough to have been left the piece of granite that had been cut for our sink, which fits PERFECTLY into our oven, so we use it as a pizza stone.
An hour or so before you’re ready to cook, preheat oven to 500 degrees, with your large piece of granite/stone in the very bottom rack of your oven.
- 1 Muscovy Duck Breast
- 2 tablespoons good quality balsamic vinegar
- salt and pepper
- 4 oz Goat cheese
- 6 oz shredded fontina cheese
- 2 sprigs of fresh rosemary, stripped of leaves and chopped finely
- 1 small sweet onion
- 2 tablespoons honey
- 4 1/2 cups bread flour
- 2 1/4 cups of tepid water
- 1 teaspoon of salt
- 1.5 packages of yeast
- 2 tablespoons olive oil
Sift all of your flour onto your workspace into a pile. Dig a reservoir in the middle of your mountain of flour, and add the tepid water and the oil.
Slowly work the water with a fork around the perimeter of the flour, working the dough together, and being careful not to destroy any of your flour walls. Slow and steady wins this race.
Eventually the fork will get hard to work through the dough, and that is your cue to ball it up and start kneading. Knead for about a minute or so.
When finished, flour the bottom of a bowl, and the top of the ball of dough, place a damp towel over the bowl, and let sit in a warm dry place to rise. Once it doubles in size, punch it down and let rise for another hour or so.
After it’s ready, roll the dough on a floured surface out to the desired size.
Preparing the duck breast:
Using a sharp knife, score the duck skin and fat with a diagonal parallel slashes 1/2 inch apart to make a diamond pattern. Pour the balsamic vinegar into a shallow dish just wide enough to fit the breast. Add the duck flesh side down (not fat), cover, and leave to marinate for 20 minutes at room temperature.
Heat a non-stick skillet over medium to medium high heat, and add duck, fat side down, and cook until crispy – could be about 5 minutes. Carefully pour the rendered fat from the pan into your duck fat jar. Turn the duck breast over and cook for 5-10 minutes more. Remove the duck from the pan, let cool a bit, then slice very thinly against the grain.
Meanwhile, slice your onion very thinly, and add to a hot pan – saute, and when the onions start to turn translucent, add 2 talespoons of honey. Cook for another 3-4 minutes, and then set aside.
Putting it together:
Make sure to flour a wood cutting board to avoid sticking. Once the crust is rolled out to the size you want, spread the 4 oz of goat cheese onto the surface of the crust.
Arrange the onions to cover the surface evenly, and add the slices of duck around the pizza. Sprinkle with the rosemary and add the fontina.
Use a peel to transfer to the oven, and cook until the crust is golden and the cheese is bubbly.
Slice, and enjoy!