Nectarine and smoked duck pizza
Ingredients for 6-8 small pizzas:
60 g buckwheat flour
40 g lupine flour (or chick peas, soybeans)
80 g whole wheat flour
½ teaspoon sugar
½ teaspoon salt
1 teaspoon baker’s dry yeast
1 tablespoon olive oil
Smoked duck fillet
Mix all the flours in a bowl with the salt, sugar and baker’s yeast. Pour the olive oil and as much warm water as to make a sticky and semi-thick pastry (like a cake pastry). Cover the bowl with transparent foil and a towel, then let rest in a warm place for 2-3 hours.
When the dough has doubled in volume, shape oval patties pouring a ladle of batter onto a baking dish, lined with parchment paper. Let stand for another hour, then prick the patties here and there with a sushi stick. Bake at 180°C until crisp and golden. Let cool on a rack.
Cut the nectarines and the smoked duck breast into uniform slices. Dry roast the hazelnuts without salt, then remove the skin. Wash and dry the salad leaves.
Garnish the pizzas at the last moment, starting with a lettuce leaf. Then overlap slices of duck and half-moons of nectarines. Finish with a sprinkling of chopped hazelnuts and shavings of cheese on the pizza. Serve immediately.