Celebrating Food! Celebrating Life!

Peking Duck Pizza with Samsung Smart Oven

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We love pizzas and often frequent one of the popular pizza delis in town whenever we need a good fix. We enjoy the regular margherita or pepperoni and cheese of course, but one of our favorite pizzas to order is the Peking Duck. We thought it to be really interesting, as I really love the Hoisin sauce as the base, a good variation from the usual pomodoro based sauces, and it is somewhat sweet and savory as well, not forgetting the umami flavours within. But now with the new Samsung Smart Oven, making pizzas at home has become a breeze.

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The Samsung Smart Oven is equipped with many interesting features which make the cooking and baking a lot easier for many of us. It has quite a number of in-built and programmed functions which allow one to cook simple dishes by just pressing a button and leaving the oven to do the work. In this recipe, I explore several of these functions and modes, i.e. PIZZA DOUGH PROOFING (Smart Cooking A51), SLIM FRY and HOT BLAST. I’d already tried the HOT BLAST function for the homemade bak kwa recipe and it worked quite well. The Samsung Smart Oven also allows on to “SLIM FRY” food, which basically means to cook food to produce a deep frying effect but using very little oil. It is definitely a healthier option for us who enjoy quite a bit of crispy and crunchy textures from fried food but without having to feel too guilty with taking in too much oil. The programmed PIZZA DOUGH PROOFING function allows the Samsung Smart Oven to create the optimal environment for the enzymatic action of yeast to take place, working the pizza dough in the best possible conditions. And while waiting for the dough to proof in the oven, one can get the mise place done for the rest of the topping ingredients and even have time to relax and enjoy a cuppa as well! The pizza dough just needs a little assembling and baking after that and before you know it, it is pizza party time!!!
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The ingredients may seem quite a handful but some of them are actually optional, like the chinese leeks and chilies. I’d always liked the sweetness of chinese leeks while red chilies just perk up the whole dish as you can see from the photos. But like I’d mentioned, its entirely up to your own preference. Should you decide leeks is not really your thing and red chilies ain’t that authentic, simply take them out. Now I will run through the process with a pictorial guide…
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First is to get the pizza dough done and while it is proofing, one can start with the other ingredients sliced and chopped up, especially slim frying the wanton skins. The recipe is really forgiving so it is ok to overproof it slightly. Once the proofing is completed, turn the inflated dough which should have grown to twice of the original size by now back onto the CRUSTY PAN with a bit of olive oil drizzled onto it. A little will do as it is mainly for flavour since the pan is entirely non=stick.
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Using the fingertips, gently nudge the dough and spread it from the middle towards the edges. This recipe yields a thin-crust pizza which we really like. Should one prefer the traditional ‘bready’ type, simple increase the recipe by 1.5 time, i.e. 225g of flour instead of 150g. Then the entire surface is generously spread with Hoisin sauce, except for a some perimeter around the edges.
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Now comes the fun part! Spread the ingredients over the surface uniformly, but be sure to have the duck skin right on top so that they will be peeking out of the melted mozzarella cheese at the end allowing them to crisp up nicely for that “peking duck effect”.
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Once the pizza is freshly out of the oven, let it rest for a short while first before garnishing with the other ingredients, i.e. cucumber, chilies and slim-fried wanton skins.
Homemade Peking Duck Pizza Recipe with Samsung Smart Oven
makes one 12 inch pizza

Pizza Dough Ingredients
150g plain flour
1 generous pinch of salt
1/2 tsp active dry yeast
1 tsp sugar
100g water
1 tbsp olive oil

Place a cup of water in the Samsung Smart Oven and heat with microwave mode for 20 seconds.
Mix yeast, warm water, sugar and olive oil in a small bowl and set aside for 5 min for yeast to activate.
Mix plain flour and salt in a mixing bowl and add in the wet ingredients mixture. Mix well with a clean hand until all the ingredients come together.
Pour the rough dough onto a well floured surface and knead for 3-4 minutes. Rest for 10-15 minutes to allow gluten to relax.
Knead for another 3-4 minutes until smooth into a dough ball. Place the dough ball in a oil bowl and cover with cling film.
Proof the dough in the Samsung Smart Oven PIZZA DOUGH PROOFING function (A51) until it doubles in size.

Peking Duck Pizza Topping Ingredients
makes one 12 inch pizza

200g shredded roast duck or Peking duck meat with skin
2-3 tbsp Hoisin sauce
100g shredded mozzarella cheese
1 stalk Chinese leek, julienned
2 cloves garlic, peeled and sliced thinly
3-4 fresh Chinese mushrooms, sliced thinly
2 sprigs of spring onions, cut into long strips
1/2 medium Japanese cucumber, julienned
4-5 pieces of wanton wrapper, cut into long and thin strips
1 tbsp olive oil, for brushing wanton skin
2 tbsp olive oil for baking pizza

Brush olive oil over wanton wrapper on both sides and place them on Samsung Smart Oven CRUSTY PAN.
Place the CRUSTY PAN in the oven elevated with the Samsung Smart Oven LOW RACK and SLIM FRY them in the oven until crispy and golden.
Stand for 1-2 minutes before removing the wanton skins onto another plate.
Drizzle the CRUSTY PAN with some olive oil and place the fermented dough on the Samsung Smart Oven CRUSTY PAN.
Press down on the dough gently with the fingertips starting from the middle and spread outwards to form a frisbee-like disc, leaving it slightly thicker to form a rim around the perimeter of the pan.
Spread Hoisin sauce generously over the base until evenly coated, except for near the rim.
Top with shredded mozzarella cheese, julienned chinese leek, sliced chinese mushrooms, sliced garlic and finally shredded duck meat over the Hoisin sauce.
Bake in the Samsung Smart Oven at 230C HOTBLAST function mode for 10-12 min until the crust is beautifully golden brown.
Garnish with julienned spring onions, hulienned cucumber and slim-fried wanton wrapper strips.
Cut up and serve.
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This feature is kindly made possible by Samsung

8 responses

  1. Miyang

    Looks so delicious 😍

    January 14, 2016 at 6:13 pm

    • Alan (travellingfoodies)

      thanks Miyang 🙂

      January 15, 2016 at 12:30 pm

  2. Never thought to put Peking duck on pizza. I have to try this. Nice photos!

    January 14, 2016 at 7:01 pm

    • Alan (travellingfoodies)

      haha yes… do give it a try! a good variation to the usual pepperoni!

      January 15, 2016 at 12:30 pm

  3. Love your post. I never thought of peking duck pizza. How creative. Reblog on kiwi foodies. Thanks for sharing.

    January 15, 2016 at 5:32 am

    • Alan (travellingfoodies)

      thanks for reading. there is a local pizza restaurant that has peking duck pizza on their menu and we order it quite often!

      January 15, 2016 at 12:29 pm

  4. Olivia

    Hi your pizza looks fantastic rock! Can I substitute the flour to a wheat flour?

    March 9, 2016 at 4:35 pm

    • Alan (travellingfoodies)

      Hi Olivia, by wheat flour do you mean plain flour aka all purpose flour? By all means go ahead. 🙂 you can add a bit of semolina for texture as well. Say 40 to 50% substitution.

      March 12, 2016 at 12:54 pm

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