The Finished Pizza

The crust was light and crisp. I like to bake my pizzas in a 385 degree oven, I find that it keeps the crust from becoming too hard. The combination of the mascarpone, duck, chutney and onions was a delight. A very full mouth mellow flavor with a tart finish. Amy and the rest of us loved it! I used some of the left over dough to make fresh buns and made duck confit cranberry chutney sandwiches for lunch. A very tasty experiment! We won't be at the Winter Market at Local D'Lish this Saturday, but Ann carries our products in her store so I highly recommend trying this one out!

The Pizza Part

I started with a thin crust of dough and let it rise for about an hour. This adds a lot of air to the dough and makes for a very light, crunchy crust. I topped with Red onion, Duck Confit, Lucille's Kitchen Garden Cranberry White Balsamic Chutney, and Mascarpone. I also sprinkled with olive oil and just a little White Balsamic Vinegar.

Duck Confit Update Number 2

Here is what I completed last night. So far so good.