Vegan Hoisin Duck Pizza with Chilli and Caramelised Onions

If you’ve never tried your hand at making pizza dough from scratch – you should. It’s quick, easy, and means you have total creative license to dress it exactly how you’re feeling. So what’s not to like?

I like to play around with different ingredients every time I make pizza dough, as I normally end up with enough to yield 3-4 medium sized pizzas.

I’d been looking an excuse to try Linda McCartney’s Vegetarian Shredded Hoisin Duck and saw this as a perfect opportunity.

Note: it did not disappoint.

This recipe is is remnant of both Italian and Chinese cuisines, so I hope it inspires you to try something new. You might just end up with something amazing!

Vegan Hoisin Duck Pizza with Chilli and Caramelised Onions

The recipe for the dough will yield around 3-4 medium pizzas while the topping recipe will only cover 2. Double topping ingredients if you want to make all 4 pizzas. If not, the dough can be wrapped in clingfilm after the ‘knocking back’ and placed in the fridge or freezer until needed. 
Prep Time1 hr 20 mins
Cook Time10 mins
Total Time1 hr 30 mins
Course: Main Course
Cuisine: Chinese, Italian
Keyword: caramelised onions, chilli, hoisin duck, italian, Pizza, vegan, vegan pizza
Servings: 4 People
Author: Jane Toner

Ingredients

For the Dough (For 3- 4 Pizzas)

  • 500 g strong white bread flour
  • 2 tbsp olive oil
  • 1 1/2 tsp caster sugar
  • 7 g sachet instant dried yeast
  • 325 ml lukewarm water 125ml from the kettle, 200ml from cold tap

The Topping (For 2 Pizzas – Double everything if necessary)

  • 150 g Linda McCartney Vegetarian Hoisin Shredded Duck you can use a little more or less to your taste
  • 100 g passata
  • 2 tbsp hoisin sauce
  • 125 g vegan grated mozzarella
  • 1 medium red chilli (deseeded and sliced)
  • 3 tbsp caramelised onion chutney
  • 1 tbsp chopped fresh parsley optional

Instructions

For the Dough

  • Add the flour to a large mixing bowl along with a pinch of salt and make a well in the middle. Add the sugar and sachet of yeast to the lukewarm water. Stir, then add olive oil and allow to sit for a few minutes.
  • Gradually add the wet mixture to the middle of the flour and mix quickly with fork, taking more flour in from the sides as you go along. Once the dough starts to come together, tip out onto a floured surface and flour your hands. Knead for about ten minutes, flouring more as needed, until you have a smooth dough. 
  • Place the rounded ball of dough in a floured or lightly oiled mixing bowl and cover with a damp tea towel or cling film. Place in a warm area to prove for about an hour til the dough has roughly doubled in size. 
  • Once the dough has nicely risen, tip it out onto a floured surface again and knead for a few more minutes to knock the air out. Then divide it into 3-4 equal sized balls. Use a rolling pin, rolling once in each direction around the dough to create a circular shape about 0.5″ thick (this doesn’t have to be a perfect circle, and looks more artisinal if not). Leave the shaped doughs to sit for another 15 minutes before dressing. It’s useful to leave these on top of the baking or pizza tray that you will be cooking them on to save an awkward transferal. Preheat oven to 220°C.

Dressing the Pizza

  • Mix the passata and hoisin sauce together with a pinch of salt and pepper. Add 2-3tbsp of this to each pizza dough and swirl using a spoon or ladle until a very thin covering reaches just under an inch from the edges. Then add 1 1/2 tbsp of the onion chutney around each in little dollops. Scatter 75g of the hoisin ‘duck’ over each, then the chilli, then the mozzarella. 
  • Cook in the oven for about 8-10 minutes, until the dough has turned golden and crispy. Top with some chopped fresh parsley once it’s out for a pop of colour. 

Notes

The recipe for the dough will yield around 3-4 medium pizzas. If this is too many for you the dough can be wrapped in clingfilm after the ‘knocking back’ and placed in the fridge or freezer until needed. 

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