Smoky Duck Breast, Cranberries, glazed chestnuts, airy dough... Sounds like a Christmas meal at mom's? Nope! Instead, you can smoothly fire up the grill, because you can now just put the good stuff on a crispy pinsa dough! Don't know what that is? Well, it's high time you find out, because the alternative to pizza can be heavily loaded with toppings and tastes insanely awesome fresh from the gas grill!
Because of the hearty topping with crème fraîche, meat, and chestnuts, you can relax and divide the dough into 6 instead of 4 portions. This way, the finished pinsas (yup, that's the plural of pinsa!) are even easier to eat by hand right next to the warm gas grill. And with the smoky, fruity, and savory mix, you'll make more people happy at once. I'd say it's a win-win!
MY TIP:
If you can't find smoked duck breast, you can smoke it yourself in the gas grill! Just get 2 duck breasts, cut the skin side in a diamond pattern, and marinate them for a few hours with 1 tbsp olive oil, 2 tsp sugar, 1 tsp salt, some fresh pepper, a finely chopped garlic clove, and possibly some fresh rosemary and thyme.
Then prepare the smoke box and preheat the gas grill to 110 °C. Smoke in the indirect heat until reaching an internal temperature of about 74 °C. Refill the smoke box if necessary.
Ingredients
For 4 servings
for the Pinsa dough
for the Pinsa topping
Equipment
nutritional values per serving
Preparation in 9 steps
For the Pinsa dough: Mix different types of flour. Dissolve yeast in 350 ml of water and add it to the flour. Knead for 10 minutes (10 minutes with a kitchen machine at a slow speed, 15 minutes by hand). Add salt and olive oil. Gradually add the remaining water while stirring. The dough should be kneaded for a total of 20 minutes.
Place in a bowl and let rise at room temperature for 1.5 hours. Fold every 30 minutes.
Place in the refrigerator for 48-72 hours and let rise.
Take out of the refrigerator, let come to room temperature for 2 hours. Portion, shape roughly round (without kneading the air out of the dough) and let rise for another 1 hour.
For the Pinsa topping: Bring chestnuts with 100 ml of water and honey to a boil on the side hob and reduce the liquid. Add butter and glaze the chestnuts by tossing. Set aside.
Slice the duck breast thinly against the grain. Wash the lettuce heart, shake it dry, remove the leaves from the stem, and cut them into strips.
Preheat gas grill to 280 °C indirect heat.
Spread baking sheet with olive oil. Shape the dough on a lightly floured work surface by pressing and pulling with your hands from the center outwards to form an oval shape about the thickness of a finger. Place on the baking sheet and spread with sugo.
When baking in a gas grill, place a fireproof elevation (approx. 5 cm) in the indirect zone. Prebake for 7-9 minutes, top with salad, duck breast, chestnuts, and lingonberries, then bake for another 4-6 minutes. Serve garnished with crème fraîche and herbs.
Tags
Jelena's happy place is the kitchen and grill. Thanks to her Balkan roots, it's always about one thing for her: food! And she loves it good and plentiful. Whether for guests, the perfect dish, or learning new skills, she doesn't mind getting her hands dirty, might even butcher a wild boar or dry beef hearts at home. No wonder she quickly abandons her Kölsch glass for BURNHARD and ventures into the forbidden city!