Peking Duck Pizza with Hoisin and Scallions on a Crisp Crust

Peking duck pizza is a Beijing-inspired mash-up of roast duck, hoisin sauce, scallions, and crisp pizza crust, finished with cool cucumber for contrast. It borrows the familiar flavors served with Peking duck and puts them on a shareable pizza; cooked duck and ready-made crust keep the method approachable without pretending this is a traditional Beijing dish.

Ingredients

2 ready-to-bake 10-inch (25 cm) thin pizza crusts, about 8 oz (225 g) each
12 oz (340 g) fully cooked Peking-style roast duck meat, skin-on if available, thinly sliced or shredded
⅓ cup (80 ml) hoisin sauce, divided
1 teaspoon (5 ml) low-sodium soy sauce
1 teaspoon (5 ml) rice vinegar
1 teaspoon (5 ml) toasted sesame oil
6 oz (170 g) low-moisture mozzarella, grated
½ small red onion, about 2 oz (55 g), thinly sliced
3 scallions, about 1 oz (30 g), thinly sliced, whites and greens separated
1 teaspoon (3 g) toasted sesame seeds
½ English cucumber, about 6 oz (170 g), cut into thin matchsticks
¼ cup (10 g) fresh cilantro leaves, roughly chopped
1 teaspoon (5 ml) neutral oil, for the skillet
¼ teaspoon (1 g) freshly ground black pepper

Instructions

Heat the oven to 450°F (230°C), or to the temperature specified on the crust package if it is lower. If you have a baking stone or steel, place it in the oven before heating; otherwise, set a sturdy baking sheet on the middle rack. Allow about 20 minutes for the oven and baking surface to heat. Check that the crusts are suitable for this temperature.
While the oven heats, stir ¼ cup (60 ml) hoisin with the soy sauce, rice vinegar, and sesame oil in a small bowl. This makes a spreadable, slightly looser sauce that is easier to distribute than straight hoisin. Slice the onion and scallions, keeping the scallion whites separate from the greens. Cut the cucumber into matchsticks, then set it aside to add after baking so it stays cool and crisp.
Warm the cooked duck before assembling the pizzas. Heat the neutral oil in a skillet over medium heat, add the duck, and turn it for about 3–5 minutes, just until hot throughout. Because duck is poultry, heat it to 165°F (74°C), the USDA FSIS safe minimum internal temperature for poultry; check the thickest pieces with an instant-read thermometer. If the duck is already hot, keep it covered and verify its temperature rather than cooking it until dry. Transfer it to a plate.
Set the two crusts on a piece of parchment or on a peel lightly dusted with flour, following the package directions for handling. Divide the hoisin mixture between them and spread a thin layer almost to each edge; too much sauce can make the centers soggy. Scatter over the mozzarella, onion, scallion whites, and black pepper. Divide the warm duck evenly over the cheese, placing larger pieces apart so every slice gets some.
Transfer the pizzas to the hot baking surface, one at a time if needed. Bake for 8–10 minutes, checking the crust package directions and looking for bubbling cheese and browned, crisp edges. A thick crust may need a few extra minutes, while a thin par-baked crust can finish sooner. If baking on a sheet, the bottom may take a little longer to crisp than it would on a stone.
Let each pizza stand for 2 minutes so the melted cheese settles and the crust is easier to cut. Drizzle with the remaining 2 tablespoons (30 ml) hoisin, then scatter on the scallion greens, sesame seeds, cucumber, and cilantro. Slice and serve while the crust is hot and crisp.

Tips

Choose duck with good flavor, not necessarily perfect presentation. Leftover roast duck, purchased cooked Peking-style duck, or shredded cooked duck from a market counter can all work. Remove large bones and any overly chewy pieces before slicing. If using duck with crisp skin, keep some skin attached, but avoid piling on large fatty pieces that can release excess grease onto the crust.
Go light on the sauce. Hoisin is sweet, salty, and concentrated, so a thin coat gives the duck room to shine. The rice vinegar and soy sauce loosen the spread and balance its sweetness. If your hoisin is especially salty, leave out the extra soy sauce; if it is thick, stir in a teaspoon of water rather than adding more oil.
Keep the fresh toppings off the pizza until the end. Cucumber and cilantro are meant to provide a cool, bright contrast to the warm, savory topping. Baking them makes the cucumber watery and soft. If you prefer everything hot, add only the scallion whites before baking and leave the greens and cucumber for the finish.
Prevent a soft center. Use a fully heated stone, steel, or baking sheet, spread the sauce thinly, and avoid adding extra cheese or wet vegetables. If your crust package calls for a lower temperature, follow it instead of forcing a hotter bake; ready-made crusts vary, and a burnt base is not a crisp pizza.

Serving Suggestions

Serve the pizza as soon as it is sliced, while the cheese is molten and the cucumber is still cool. A simple side of dressed greens, smashed cucumber salad, or steamed edamame makes the meal feel complete without competing with the hoisin and roast duck. If you are serving several people, cut each 10-inch pizza into six slices and offer extra scallions, cilantro, and hoisin at the table so everyone can adjust their portion.

For a gathering, bake the pizzas in batches and keep each finished one on a wire rack rather than stacking them; trapped steam can soften the bottoms. Put the cucumber and herbs in small bowls and let guests add them just before eating. A mild chili oil or sliced fresh chile can be offered separately for anyone who wants heat, while leaving the base recipe family-friendly.

Variations

If Peking-style duck is difficult to find, use leftover roast duck or cooked duck breast, shredded or sliced. The precise seasoning will vary, but the hoisin, sesame, and scallion toppings bring the flavors together. Shredded roast chicken is a practical substitute when duck is unavailable; it will be leaner and less rich, so use a little sesame oil on the meat and do not expect the same distinctive duck flavor. For a meat-free version, use thick slices of roasted king oyster mushroom or crisped tofu, seasoning them with a small splash of soy sauce.

For more traditional Peking-duck accompaniments, add a few thin matchsticks of cucumber and scallion after baking, as the recipe does here, or add a small handful of very thinly sliced pear for a sweet, crisp note. You can also replace some mozzarella with a mild, low-moisture provolone, though a strongly flavored cheese can overwhelm the duck. If you like a stronger sesame note, sprinkle on extra toasted sesame seeds rather than increasing the sesame oil in the sauce.

To make individual portions, use four small ready-to-bake crusts and divide the toppings evenly. Their baking time may be shorter, so begin checking a few minutes before the package’s suggested finish. For a less sweet pizza, use only 3 tablespoons (45 ml) hoisin in the sauce and finish with a small squeeze of lime; the result is tangier and less closely reminiscent of the classic hoisin pairing.

Storage and Reheating

Pizza is best eaten fresh, especially because the cucumber and herbs soften once stored. If you expect leftovers, leave those toppings off the slices you plan to keep and add fresh ones when serving again. Refrigerate cooked pizza within 2 hours, in a covered container or wrapped tightly, for 3–4 days. Store the slices in a single layer when possible so the toppings do not stick together.

For the best texture, reheat slices in a skillet over medium-low heat, covered loosely, until the bottom is crisp and the center is hot. You can also use a 375°F (190°C) oven or toaster oven for about 8–12 minutes, depending on slice size and thickness. Heat leftovers to 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers; check the duck in the center of a slice with a food thermometer. Add fresh cucumber, scallions, and cilantro only after reheating. A microwave works in a pinch but makes the crust softer.

To freeze, wrap cooled slices individually and freeze for up to 2 months for best quality. Thaw overnight in the refrigerator, then reheat until the duck reaches 165°F (74°C). Do not freeze slices topped with cucumber, since it becomes watery when thawed; add fresh cucumber after reheating. Discard pizza that has been left at room temperature for more than 2 hours.

Frequently Asked Questions

Can I use leftover Peking duck?
Yes. Remove bones, slice or shred the meat, and warm it in the skillet before it goes on the pizza. If the duck has been refrigerated, check that it reaches 165°F (74°C) as directed. Leftover duck that has been refrigerated promptly and is within its safe storage period is a convenient option; avoid using meat that has been sitting out.

Can I make this pizza without a pizza stone?
Absolutely. Preheat a sturdy baking sheet in the oven and carefully slide the assembled pizza onto it, or bake directly on a sheet if moving the pizza is awkward. A stone or steel generally browns the base more efficiently, but a preheated metal pan still helps. Follow the crust package’s temperature and timing if they differ from this recipe.

Why is my pizza crust soggy?
The most common reasons are too much hoisin, a cold baking surface, excess duck fat, or wet toppings added before baking. Spread the sauce thinly, preheat the pan or stone fully, drain any liquid from the warmed duck, and save cucumber for the finish. If the center is still soft, bake the next pizza a few minutes longer, checking often to prevent the edges from burning.

Can I prepare the toppings ahead?
You can slice the onion and scallions and mix the sauce up to a day ahead; refrigerate each in a covered container. Cucumber can also be cut a few hours ahead, but store it separately and pat it dry before serving. Keep cooked duck refrigerated and warm it to 165°F (74°C) shortly before assembling. Assemble just before baking so sauce does not soak into the crust.

Is hoisin sauce essential?
It gives the pizza its characteristic sweet-savory flavor, but you can substitute plum sauce mixed with a little soy sauce and a few drops of sesame oil. The flavor will be fruitier and usually less deeply savory. Barbecue sauce is less suitable because its smoky sweetness can pull the pizza away from the Peking-duck flavor profile; if you use it, choose a mild one and apply a thin layer.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).