Title: Duck confetti, smoked mozzarella, and oven roasted tomato
 Categories: Duck
      Yield: 4 Servings
 
      1    (12-inch) pizza dough
      2 c  Fresh basil
      1 tb Minced garlic
    1/2 c  Roasted pine nuts
    1/2 c  Grated Parigiano-Reggiano
           Cheese
    1/2    To 3/4 cup extra-virgin
           Olive oil
           Salt and pepper
      2 c  Duck confit, julienned
      6 oz Fresh Smoked Mozzarella
           Cheese
      4    Italian Roma tomatoes, split
           In half and roasted,
           Julienned
 
  Preheat oven to 450 degrees. Place the baking stones in the oven.
  Using a food processor with the metal blade, combine the basil,
  garlic, pine nuts, and Parmesan cheese. Puree the mixture until
  smooth. With the motor running, slowly drizzle 1/2 cup of the olive
  oil through the feed tube and puree until smooth. (Add additional
  olive oil if needed) Season the pesto with salt and pepper. Remove
  from the food processor and set aside. To assemble, spread an even
  layer of the pesto on top of the dough. Layer the cheese over the
  sauce. Sprinkle the duck confit and tomatoes over the cheese. Place
  in the oven and bake until the crust is golden brown, about 15-20
  minutes. Remove the pizza from the oven. Place the pizza on a cutting
  board and slice the pizza.
  
  Yield: 1 (12-inch) pizza.