A crisp cornmeal crust is topped with Aji Mirasol & New Mexico chili sauce, sliced red onions, smoked duck breast, Anaheim peppers, Quesillo Oaxaca and a fried duck egg. Garnished with chili-lime chicharrón and fresh cilantro..
For the Crust [makes 2 7-inch crusts] (adapted from a recipe by Martha Stewart)
1 teaspoon active dry yeast
a pinch of sugar
1/3 cups warm water
3/4 cups sprouted wheat flour, plus more for work surface
1/4 cup organic, stone-ground cornmeal, plus more for pizza stone
1/2 teaspoon coarse sea salt
1 tablespoon extra-virgin olive oil, plus more for bowl
In a small bowl, sprinkle the yeast and sugar over the warm water. Let stand until yeast is dissolved and mixture is foamy, about 10 minutes.
Combine flour, cornmeal, and salt in a large bowl. Make a well in the center, and add the yeast mixture and oil. Slowly stir ingredients with a wooden spoon just until dough starts to come together. Turn out dough on a lightly floured work surface, and knead until smooth and elastic, 7 to 10 minutes.
Divide dough into four 4-ounce balls. Place balls in a shallow oiled bowl, turning to coat with oil; cover with plastic wrap, and let rise 1 hour at room temperature or overnight in the refrigerator.
Preheat oven to 500 degrees with a pizza stone on lowest rack. Stretch dough into 7-inch rounds. Sprinkle cornmeal on a pizza peel or inverted baking sheet. Place dough rounds on top, and cooked until light golden brown, about 10 minutes. Set aside to cool.
Slide rounds onto pizza stone, and bake until crust is crisp and golden and toppings are bubbling, 5 to 7 minutes.
For the Sauce
3-4 New Mexico chilies, stemmed and seeded
3-4 Aji Mirasol chilies, stemmed and seeded
3 cloves garlic, peeled
1 teaspoon raw guajillo honey
1 tablespoon Mexican oregano
1/2 teaspoon cumin seeds
1/4 cup tomato puree
sea salt to taste
Toast chilies in a dry skillet over medium heat for a minute or two on each side, taking care not to let them burn. Place the chilies in a bowl and cover with boiling water. Let stand until soft, about 1 hour.
Drain chilies and add to the bowl of a food processor along with the cumin, garlic, honey, oregano and tomato puree and process until smooth. Use a bit of the chili soaking water if needed to thin the sauce. Taste and adjust for salt.
For the Chicharrón and Fried Eggs
The skin and fat layer of 1 duck breast, cut into 1″ julienne
Cook duck fat with attached skin over medium-low heat until the fat has rendered and the skin is a deep golden brown. Transfer to a side dish to drain then immediately season with chili powder and fresh-squeezed lime juice.
Pour off all but 2 teaspoons of duck fat, then crack eggs into hot pan. Fry just until barely set, as the eggs will be finished in the oven.
Use the back of a spoon to spread a thin layer of chili sauce over the cornmeal crust. Arrange sliced, smoked duck breast, chopped red onion, sliced Anaheim peppers and Oaxaca cheese over the top. Place fried egg in the center of the pizza then bake in a 500 degree oven until bubbly, about 5 minutes.
Garnish with chicharrón and fresh cilantro and serve immediately.