Let’s be honest…words are really not necessary here. So I’ll keep it short. I love pizza. I feel childish, immature, and a bit like a sheltered and naive teen saying this…as if I was not aware of the culinary adventures that exist out in the big wide world. But I love pizza. I’m not even that discriminating. But the pizza that follows takes it to a ‘whole, ‘nother, level.’ (I’ll be impressed if you caught the MadTV reference!)
Dough recipe is courtesy of my brother…it’s super simple, does not take very long to prepare…and always results in extra thin and crispy pizzas.
Duck confit just waiting to be unearthed from its tomb of fat. It’s a little buried treasure.
It took some restraint to not eat all the tasty morsels right as I shredded them.
We found some squash blossoms at the farmer’s market the day before, and decided they also belonged on pizza.
Mise en place. Wild mushrooms – check. Purple potato – check. Petite zucchini + blossom – check. Fresh tomato – check.
If I’ve learned one thing in pizza making…you should always start with a basic pizza. You can make sure the pizza stone is hot enough, the dough is rolled thin enough…and it makes everybody drool for more.
Yep – there she is. Duck. Confit. Pizza.
Complete with thinly sliced potato, red onion, wild mushrooms, fresh mozzarella, and topped with lightly dressed spinach. It was all that we hoped it would be. The high heat of the oven crisped every confit piece perfectly…reminiscent of bacon!
On to the next one. Squash + blossom pizza.
Another Duck. Confit. Pizza.
The crispy crust, and rich duck contrasted nicely with the bite of onion and mellow flavor of the zucchini.
Yep, you guessed right…another duck confit pizza.
This was the last one. Didn’t think Woody and I would eat 6 pizzas…but when there is duck confit involved…what are you going to do? Seriously.
Good to the last bite.
In the words of my brother…the recipe is as follows:
Thin & Crispy Pizza Dough
2.25 c flour
.5 c water
1 t salt
2 packages yeast
.5 t sugar
dissolve sugar in water & add yeast
mix flour, salt & egg in cuisinart, then add water through pouring hole
mix until sticky
put in oiled bowl and let rise at least 2 hours
makes 10-16 pizzas – depending on the size you need.
cook on pizza stone in 450 degree oven