Ingredients
- 2 lbs. Pulled Duck Leg Meat , Defrosted ( 4 oz. per Pizza)
- 6 Large Shallots, Thinly Sliced
- 2 tbsp. Butter
- 1 lb. Mushrooms (2 oz. per Pizza)
- Whipped Ricotta (1/4 cup per Pizza)1/3 cup Olive Oil3 tsp Lemon Juice1.5 tsp Salt1 tsp Cracked Black Pepper3 Cloves Garlic Minced
- 8 Par-Baked Pizza Crusts
- 6 cups Shredded Mozzarella (3/4 cup per Pizza)
- 2 tbsp. Fresh Thyme
- Honey for Garnish
Direction
- Preheat convection oven to 450 degrees.
- In a food processor, combine whipped ricotta ingredients: olive oil, lemon juice, salt, pepper, and garlic. Blend until smooth.
- In a frying pan on medium heat, melt butter. Add shallots and mushrooms with a pinch of salt and saute for 5-10 minutes until charred.
- Spread ricotta sauce evenly over par-baked crust.
- Sprinkle with cheese.
- Top each pizza with shallots, mushrooms, and pulled duck.
- Bake at 450°F for 8 minutes (convection) or until golden and bubbly.
- Garnish with thyme and honey.