Duck confetti, smoked mozzarella, and oven roasted tomato
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | (12-inch) pizza dough | |
| 2 | cups | Fresh basil |
| 1 | tablespoon | Minced garlic |
| ½ | cup | Roasted pine nuts |
| ½ | cup | Grated Parigiano-Reggiano |
| Cheese | ||
| ½ | To 3/4 cup extra-virgin | |
| Olive oil | ||
| Salt and pepper | ||
| 2 | cups | Duck confit, julienned |
| 6 | ounces | Fresh Smoked Mozzarella |
| Cheese | ||
| 4 | Italian Roma tomatoes, split | |
| In half and roasted, | ||
| Julienned | ||
Directions
Preheat oven to 450 degrees. Place the baking stones in the oven.
Using a food processor with the metal blade, combine the basil, garlic, pine nuts, and Parmesan cheese. Puree the mixture until smooth. With the motor running, slowly drizzle ½ cup of the olive oil through the feed tube and puree until smooth. (Add additional olive oil if needed) Season the pesto with salt and pepper. Remove from the food processor and set aside. To assemble, spread an even layer of the pesto on top of the dough. Layer the cheese over the sauce. Sprinkle the duck confit and tomatoes over the cheese. Place in the oven and bake until the crust is golden brown, about 15-20 minutes. Remove the pizza from the oven. Place the pizza on a cutting board and slice the pizza.
Yield: 1 (12-inch) pizza.