PIZZA OR PASS
The Crimson Truffle Quack
A sophisticated fusion of spicy Italian heat and rich French-inspired luxury, featuring succulent duck confit and sweet pear balanced by the sharp bite of Gorgonzola.
Ingredients
Sauce
Arrabbiata
Cheese
GorgonzolaRicotta
Protein
Duck Confit
Toppings
Black TruffleMushroomsPear
Finishes
Yuzu Citrus DrizzleTruffle Oil
How to Make It
DoughNeapolitan-style high-hydration dough (65-70%) with a 48-hour cold ferment to provide a light, airy cornicione that can support the rich toppings.
SauceApply the Arrabbiata sauce in a thin, even layer, ensuring the crushed red pepper flakes are distributed evenly to provide a consistent heat profile.
- 1Preheat your oven with a pizza stone or steel at 500°F (260°C) for at least 45 minutes to ensure maximum heat retention.
- 2Stretch your room-temperature dough into a 12-inch circle on a floured peel, maintaining a slightly thicker edge for the crust.
- 3Spread the Arrabbiata sauce thinly over the base, leaving a 1-inch border.
- 4Place small dollops of Ricotta across the pizza to create creamy pockets, then crumble the Gorgonzola into the gaps for a sharp contrast.
- 5Evenly distribute the shredded Duck Confit and thinly sliced Mushrooms over the cheese layer.
- 6Layer the thinly sliced Pears across the top; their sugars will caramelize and balance the heat of the sauce.
- 7Slide the pizza onto the stone and bake for 7 to 10 minutes, or until the crust is charred and the cheese is bubbling.
- 8Immediately upon removal from the oven, shave the fresh Black Truffle over the hot surface to release its aroma.
- 9Whisk the Yuzu Citrus Drizzle and Truffle Oil together, then lightly streak it across the pizza for a bright, aromatic finish.
Chef's Tip
To prevent the pear from making the crust soggy, slice it paper-thin using a mandoline and pat the slices dry with a paper towel before placing them on the pizza.