This fusion pizza was inspired by one that Wolfgang Puck created years ago. Traditional Asian ingredients—Chinese five-spice powder, hoisin sauce, scallions, and black sesame seeds—are an excellent change of pace from your usual pizza seasonings. Bonus: At fewer than 150 calories per serving, these mini pizzas, or pizzettes, are a low-fat alternative to traditional tomato and cheese pies. Just 3 inches across, they are designed to be canapés or hors d’oeuvres, but you can, of course, easily bake one large pizza for a family-style meal.

　　

Ingredients

makes 8 servings

　　1 duck (or chicken) breast, fat trimmed

　　1/2 teaspoon Chinese five-spice powder

　　1/4 teaspoon salt

　　1/8 teaspoon freshly ground black pepper

　　1 teaspoon olive oil

　　1/2 pound whole-wheat pizza dough

　　3 tablespoons hoisin sauce

　　1 cup baby spinach, chopped

　　1/2 cup shredded part-skim mozzarella

　　1/2 red bell pepper, cored, seeded, and diced

　　4 green onions, thinly sliced

　　2 tablespoons black sesame seeds

　　

Step 1

Preheat the oven to 400°F. Sprinkle the duck with five-spice powder, salt, and pepper. Heat the oil in an ovenproof medium skillet over high heat. Cook the duck until browned, 4 to 5 minutes per side, then transfer the skillet to the oven. Bake the duck until the outside is cooked but inside is rare, 8 to 10 minutes. Cool 4 to 5 minutes. Thinly slice the duck on the diagonal into 8 pieces, then cut each in half. Set aside.

　　

Step 2

Form the pizza dough into 8 even balls, then flatten to form 3-inch disks and place on an ungreased baking sheet. Spread hoisin sauce on the crusts with a pastry brush. Top with the spinach, cheese, bell pepper, and duck. Bake until the cheese is melted and bubbly, 20 to 25 minutes. Remove and garnish with onions and sesame seeds.

　　The Epicurious Cookbook