Naan Bread Pizza with Duck Confit, Fig and Mozzarella
Cook our recipe of Naan Bread Pizza with Duck Confit, Fig and Mozzarella and eat well with our organic cheeses.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.biobio.ca.
Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Pastry brush
- Grater
- Cutting board
- Chef's knife
- Measuring cup
- Serving platter
- Salad spinner
Ingredients
- 2 naan breads of about 100 g each
- 1 tbsp. olive oil, and more for garnishing
- 1 garlic clove, finely minced
- 180 ml (¾ cup) Biobio mozzarella cheese, grated
- 60 ml (¼ cup) Biobio Parmegiano Reggiano, grated
- The shredded meat of 1 duck leg confit
- 3 fresh figs, cut into thin wedges
- 10 grape tomatoes, cut in half
- 1 handful baby arugula, for garnishing
- Shavings of Parmigiano Reggiano to taste, for garnishing
- Salt
- pepper
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