January 9, 2008

3 Pizzas

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duck confit and roasted cherry tomatoes

I don't own and have never read any of Donna Hay's books but have been enjoying reading the HHDD events in several food blogs. It's the perfect time to check out her books and join because I love making and eating pizzas, both savory and sweet, and because Joey of 80 breakfasts is hosting this HHDD #17 edition.

Pizza dough from Modern Classics I by Donna Hay
1 teaspoon yeast
pinch sugar
2/3 cup warm water
2 cups plain flour
1 teaspoon sea salt
1 tablespoon olive oil
  • Place the yeast, sugar, and water in a bowl. Set aside until bubbles form. Add the flour, salt and oil and mix to form a smooth dough. Knead for 10 minutes or until smooth. Place in a clean, oiled bowl, cover and allow to stand in a warm place until it has doubled in size, about 20 minutes (mine took 40). Makes one pizza dough.
This dough is very small and should be done by hand. I can't remember the last time I kneaded by hand, I normally use either the food processor or stand mixer and it was nice to handle, knead and slap the dough on the counter for a change, good stress reliever.:)

I halved the dough and halved the other half, 3 doughs in all. The half dough I formed into a 12-inch round and topped with duck confit and roasted cherry tomatoes which is my entry to the HHDD #17, and the quarter doughs I made into two 7-inch dessert pizzas, one I topped with PB & J which I really really love, and the other with cream cheese and sliced apricots.

Duck Confit and Roasted Cherry Tomatoes Pizza
half a pizza dough
2 duck legs confit, sliced thin and cut into 1 inch pieces (duck confit recipe below)
fresh mozzarella balls marinated in olive oil, Italian parsley, and spices
cherry tomatoes, halved and roasted in olive oil, garlic and salt
1 tablespoon crumbled goat cheese, optional
Place pan or stone on the lowest rack in the oven. Preheat oven to 425 degrees. Form the dough into a 12 inch round. Transfer to a piece of parchment. Arrange mozzarella balls with some olive oil, herb, and spices evenly on the dough. Add the roasted tomatoes, duck pieces, and goat cheese if using. Slide the pizza onto the stone or pan and bake for 20 minutes or until edges are medium brown.

PB & J Dessert Pizza

1 quarter pizza dough
about ¼ cup grape jelly mixed with 1 tsp cornstarch
2 tablespoons reduced sugar creamy peanut butter
1 tablespoon finely chopped peanut brittle
  • Form the dough into a 7-inch round. Prick all over with a fork. Bake in a preheated 425 degree oven for 8 minutes. Remove from oven and spread with the grape jelly leaving ½ inch off the edges. Place the peanut butter in a small freezer bag and snip off one corner. Starting from the center, pipe a thin spiral strip of peanut butter on top of the jelly up to near the edges. Return the pizza in the oven and continue baking for 10 -12 more minutes. Let cool until set. Sprinkle the chopped peanut brittle all over.
Apricot And Cream Cheese Dessert Pizza

1 quarter pizza dough
half a can apricots in syrup, well drained and sliced
3 tablespoons cream cheese, at room temperature and mixed with 1 T sugar
1 tablespoon raw coarse sugar
Form the dough into a 7-inch round. Prick all over with a fork and bake for 8 minutes in a preheated 425 degree oven. Remove from oven. Spread the cream cheese on the baked dough, leaving ½ inch off the edges. Arrange the sliced apricots on top of the cream cheese. Return the pizza in the oven and continue baking for 10 - 12 more minutes.
Sprinkle raw sugar all over.

Duck Confit

¼ cup kosher salt
½ tablespoon dried thyme
1 teaspoon white peppercorns
1 bay leaves
6 whole duck legs (leg and thigh)
8 garlic cloves, peeled
21 ounces rendered duck fat (may substitute half with olive oil)
½ cup water
1 tablespoon vegetable oil
  • Finely grind first 4 ingredients. Rub salt mixture all over duck legs. Layer legs and garlic in a large freezer bag. Refrigerate for 24 hours.
  • Preheat oven to 250 degrees F.
  • Thoroughly rinse legs and discard garlic, pat dry. Place duck legs in a deep roasting pan.
  • In a large saucepan, heat the duck fat and pour into the roasting pan, the duck should be covered completely with fat. Roast for 4 - 5 hours. Let cool slightly. Refrigerate overnight.
  • Before using duck confit, preheat oven to 400 degrees. Remove duck from fat and scrape some fat into a skillet, add the vegetable oil. Heat over high heat and fry duck, skin side down, for 1 minute. Transfer to a rimmed baking sheet. Roast until skin is crisp, about 15 minutes.


Ruy said...

Congratulations Oggi! Your pizzas look amazing (specially the first!). I too have fallen in love with kneading by hand the past weeks. The slow transformation of rough, floury dough you have to wrestle with in the beginning and its gradual transformation into a silky smooth fluff just drives me insane with happiness! I like dream about it and make kneading motions in my sleep. Haha! Anyway I'll post about those soon.=)
Good luck with your entry!
I LOVE pizza!

Anonymous said...

That duck confit pizza looks absolutely wonderful! And your dessert pizzas are so creative too! I've never made my own dough, I just usually get the premade doughball at trader joes and then knead that. It actually turns out pretty decent after putting it on our pizza stone. We also just leave the pizza stone on the very bottom of the oven floor and never take it out.

Sidney said...

Happy New Year!
Wish you a lot of culinary discoveries this coming year and of course a lot of happiness!

Pizza, my favorite!

Oggi said...

Thanks Ruy. You are so funny and I can't wait to read your pizza creations!

Marvin thanks. I really love the tender and very tasty duck confit on pizza. I have used the trader joe's pizza dough which is good, actually. I normally leave my homemade dough overnight in the refrigerator for a better tasting dough.

Thanks Sidney, good you're back. I love your latest Feast of Nazarene photos.

Anonymous said...

great job... if there are left overs.. i can get it if u want.. hehe

Oggi said...

Hi docchecf, thanks. Sure, come and get it.:)

Chibog in Chief said...

wow!! we defitely cant rival this trio of pizza recipes! i'm still concocting up my brain for my entry.;but i guess you hit the jackpot with the duck confit!! i love it!!!

Oggi said...

Thanks Dhanggit! Oh I know with your expertise you will be able to come up with something really good!:)

 gmirage said...

The apricot-cream cheese looks so interresting! You're so good on this...wow!

Oggi said...

thanks g_mirage, sometimes I like fruit pies using salty bread/biscuits instead of sugar pie crust, they're good together, di nakakaumay.:)

christine said...

Wow Oggi! You are just this wonder woman in the kitchen! Not just one, but 3 pizzas? And a dessert one as well. Amazing, I would love to try them all especially the PB & J one and the duck confit one, all of it really. Congratulations! :)

Anonymous said...

Oggi! I don't know which one I like best! They all sound so
good :) Duck confit...yummy!

Thanks for joining HHDD!

Oggi said...

Thanks Christine. I made the duck confit before the holidays and they were sitting in the fridge waiting to be made into something good.
I love the crunchy peanut brittle on the PB & J, nakaka-addict.:)

Joey the duck confit is simply delicious!
I'm glad to join this event.

Brilynn said...

Can you believe I've never had duck confit? I know I'd love it though and this pizza sounds awesome!

Oggi said...

Thanks Brilynn. This is the first time I made duck confit and I love it paired with truffle baked potatoes and, now on pizza!

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