This Asian-inspired Peking Duck Pizza with Caramelized Onions & Hoisin Sauce will be your new favourite! The pizza crust is baked on a baking steel for the ultimate crisp texture.
Disclosure: This post is sponsored by Baking Steel. All opinions expressed and images are solely mine. Thank you for supporting brands that help make Sift & Simmer possible!
I am so excited to partner up with Baking Steel for this post.
As you already know, I’m a girl who loves carbs.
I’ve been making pizza regularly for the past 7 or 8 years.
My pizza dough was always made on my trusty pizza stone.
But recently, I found myself in a dire situation. I had placed my pizza stone in the oven, as usual, and cranked up my oven to 500F to heat it up.
What was that sound?! I rushed to the oven. And my heart fell to the floor.
My once-white, stained pizza stone of 8 years… BROKEN. INTO. PIECES.
I deliberated replacing the stone with another pizza stone, but then I recalled seeing a new, revolutionary way of making pizza.
Using the Baking Steel.
What is a baking steel?
Touted as “the world’s best consumer cooking surface” by Serious Eats’ J. Kenji Lopez-Alt, this Baking Steel was either over-hyped, or was a magical piece of equipment that transforms pizza dough into something heavenly.
I received the Original Baking Steel from Andris (thank you!) and it’s a hefty piece of steel, weighing in at 15 lbs.
It’s made in the USA, and is a nice rectangular shape (dimensions are 16 x 14 x ¼″) that fits perfectly in a conventional oven.
The surface is flat, which makes it great for pizza doughs, breads, and you could use it as a griddle if you want.
Why use a baking steel?
Once you go steel, you can’t go stone.
Why? The heat conductivity in steel is much more even and faster than stone, resulting in a thin, crispy crust.
It’s virtually indestructible!
No more broken pizza stones. Or broken hearts.
So how did it perform?
Let’s just say, that both my husband and I were awestruck at the texture of the resulting homemade pizza.
I mean, it was phenomenal! Perfectly crispy, light, and bubbly. Everything that I would want in a pizza.
To celebrate this newfound joy of pizza perfection, I decided to go all out and make the most delicious, Asian-inspired Peking Duck Pizza with Caramelized Onions and Hoisin Sauce.
It’s something you won’t be able to find at your regular pizza joint.
Think of succulent, juicy BBQ duck, 5-spice flavoured caramelized onions, punctuated with the sharpness of red and green onions, tied together with sweet hoisin sauce.
Ingredients you’ll need
For this Peking Duck pizza, you’ll need:
- pizza dough: you can use any pizza dough you like; homemade or otherwise
- peking duck: roasted Peking duck; you can get BBQ duck at Chinese BBQ meat shops
- caramelized onions: adds a little sweetness to the the pizza
- garlic paste: made with oil and minced garlic
- 5-spice powder: added to the caramelized onions to accentuate the duck flavour; you can find it in Asian grocery stores
- red onions:
- green onions:
- cilantro: optional if you don’t like it
- hoisin sauce: adds a final sweetness and complements the savoury duck
How to make it
Prepare the pizza dough accordingly.
Slice the roasted duck.
Make the caramelized onion jam (you can do this ahead of time).
Prepare the garlic paste.
Then assemble the pizza with the toppings.
Bake the pizza on the Baking Steel at 500F for 6-7 minutes, and serve immediately.
Other recipes you may like
If you enjoyed this recipe, you may also like:
Have you tried baking pizza on steel? Let me know! Tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Peking Duck Pizza With Caramelized Onions & Hoisin Sauce
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 650 g bread flour
- ½ tsp sea salt
- 3 g active dry yeast
- 1 tsp granulated sugar
- 2 tsp olive oil
- 350 g warm water
- 1 roasted BBQ Peking duck, sliced with the skin on
- 1 C caramelized onions
- 3 Tbsp garlic oil paste recipe below
- 3 green onions chopped
- 2 Tbsp red onions chopped
- 1 small bunch cilantro chopped
- 3 Tbsp hoisin sauce
- 1 batch Caramelized Onion Jam
- ½ tsp 5-spice powder
Garlic Oil Paste:
- 1 C garlic cloves
- ¼ C good-quality neutral oil
Make the dough:
- In a large mixing bowl, combine all the ingredients and knead until smooth and elastic. The dough will be slightly sticky. Add a little more flour as needed.
- Cover with plastic wrap and leave to sit for 30 minutes.
- After 30 minutes, knead the dough again, cover, and leave to proof for 2 hours in a warm spot.
- To the caramelized onion jam, add ½ tsp 5-spice powder and mix.
Make the garlic oil paste:
- In a food processor, add in the garlic and pulse until fine. Drizzle in the oil and continue to pulse until a smooth paste forms.
- Transfer garlic oil paste into a clean jar and store in the fridge for up to 2 weeks.
- Place the Baking Steel on the bottom rack of your oven.
- Preheat the oven to 500°F/260°C. (Do this about 1 hour before you plan to bake the pizzas off).
- Dust your work surface with some flour. Divide the pizza dough into 3 portions.
- Lay a piece of parchment paper and stretch out the pizza dough into a circle about 10-12" in diameter, leaving a perimeter for the crust.
- Spread 1 Tbsp garlic oil paste on the surface of the dough. Add the roast bbq duck slices, caramelized onions and green onions.
- Use a pizza paddle and place the pizza dough onto the Baking Steel and cook for 6-7 minutes, until golden brown. You can use the broiler for 2-3 minutes if you prefer a darker crust.
- Remove from oven. Garnish with extra green onions, cilantro, and red onions. Drizzle hoisin sauce on top.
- Slice the Peking Duck pizza and serve immediately. Repeat with the remaining pizzas.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Dough recipe adapted from Baking Steel.