To prepare Sourdough Pizza Dough, combine starter, water, yeast, salt and sugar in mixing bowl. Whisk well. Add flour and mix in bowl until shaggy dough forms. Flour counter and knead by hand until smooth. Dough will be slightly sticky. Return dough to an oiled bowl and cover with plastic wrap until doubled in size. Punch down and shape with additional flour as needed.
To prepare Hoisin Duck Breast, whisk together hoisin sauce, orange juice and zest, sesame oil, cornstarch and garlic in small saucepan. Bring mixture to a low boil, whisking until sauce thickens. Set aside to cool. Score skin of duck breast in a crosshatch pattern. Season on both sides with Chinese 5 spice powder and salt. Place breast fat-side down in cold pan over lowest heat. Let fat render slowly for 5 minutes. Increase heat to medium and cook until fat is rendered and skin is golden brown, approximately 4 to 5 minutes. Flip breast and sear on opposite side for 3 minutes. Brush duck with prepared sauce mixture and let rest for 5 minutes. Slice thinly.
To prepare Pizza and Garnishes, preheat oven with a pizza stone to 450°F. Fry egg roll wrapper strips in oil in small sauce pan until golden brown. Drain on paper towels and set aside. Roll out pizza dough as thinly as desired. Spread ¾ of remaining hoisin sauce on pizza leaving a border for crust. Cover evenly with grated and shredded cheeses. Top with sliced peppers. Bake on pizza stone for 10-13 minutes, until crust is golden brown. Remove from oven, top with duck slices, scallions, cilantro and crispy egg roll wrapper strips. Drizzle with remaining sauce and slice before serving.
The Real California Finalist, 2021, Real California Pizza Contest
Recipe developed by Lauren Katz, The Difference Bakery, Ashburn, VA
