1 cup thinly sliced shiitake mushrooms, sautéed lightly
2 cups grated mozzarella cheese
2 handfuls of arugula
Prepare smoked duck legs. We recommend making extra, as it is so versatile and delicious.
Prepare the Keg for direct grilling at 450°F and add pizza stone.
Meanwhile, roll out the dough on a lightly floured counter. Generously sprinkle the cornmeal over a wooden pizza peel, and place the rolled dough on top, reshaping the dough as necessary.
In a small bowl combine the barbecue sauce and hoisin sauce, and brush it over the surface of the dough. Scatter the shredded duck, green onions and mozzarella cheese over top, and transfer it to the preheated stone. Grill for about 8 minutes, then transfer to a wooden cutting board to slice.
In a small bowl, dissolve the yeast in the warm water. Let stand until creamy, about 10 minutes. In the bowl of a stand mixer, combine the flour, olive oil, salt, honey, sugar and the yeast mixture and mix with the dough attachment until well combined in a ball, adding more flour as necessary until it is not too sticky. Cover with plastic wrap and let rise until doubled in volume, about 30 minutes. Divide the dough in 2 and roll it out on a lightly floured surface.
Prepare the Keg for direct grilling at 450°F and place a pizza stone on the grids.
Sprinkle a pizza peel or cutting board with corn meal, and place the rolled out dough on top. Prepare with the toppings, starting with the caponata or pesto. Scatter with the remaining ingredients except for the arugula then slide the prepared pizza onto the heated pizza stone. Cook about 10 minutes or until crust is crisp and cheese is bubbling. Remove and scatter with the arugula.