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Peking Duck Pizza

Photo: Kikkoman Sales USA
From: California Pizza Kitchen, Los Angeles. Yield: 24 servings.

Soy-Glazed Shiitake Mushrooms:
2⁄3 cup olive oil
2 lb. shiitake mushrooms, sliced
1 cup soy sauce

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

Fried Wontons:
12 oz. wonton or spring roll skins
as needed for frying, vegetable oil
*  *  *
24 10” unbaked individual pizza crusts
4½ lb. mozzarella, shredded
12 oz. green onions, sliced
3 lb. cooked duck breast, sliced ¼” thick

For soy-glazed shiitake mushrooms: In large nonstick skillet or rondo,  heat oil over high heat until it begins to smoke. Add mushrooms; cook 4 to 6 minutes, stirring frequently or until mushrooms are wet in appearance. Add soy sauce; cook 1 to 2 minutes, stirring frequently until soy sauce is absorbed. Transfer to nonreactive container. Cover and refrigerate. Yields 2 lb.

For hoisin ginger sauce: In bowl, thoroughly mix all ingredients. Transfer sauce to squeeze bottles and refrigerate. Yields 2 cups.

For fried wontons: Cut wonton skins into ¼” x 1½” strips. Separate strips before deep-frying. In stockpot or deep fryer, heat oil to 375°F. 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. Yields 12 ounces.

For each serving, to order: Spread 2 tsp. hoisin ginger sauce to within 1” of pizza crust edge. Arrange 3 oz. mozzarella evenly over crust to within ½” of edge. Top with ½ oz. green onions, 2 oz. duck and 1½ oz. soy-glazed shiitake mushrooms, distributing evenly. Bake in 500°F oven for 10 to 15 minutes, or until crust is golden brown. Remove from oven and slice. Top with ½ cup (½ oz.) fried wontons and drizzle with 2 tsp. hoisin ginger sauce.

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