From: Fat Cats Restaurant, Cleveland, OH. Yield: 1 pizza.
¼ lb. seedless red California grapes
1 tsp. lemon zest
⅔ cup sugar
¼ cup apple vinegar
¼ cup diced red onions
1 clove garlic, diced
¼ tsp. curry powder
¼ tsp. sugar
1¼ cups warm water (110-120°F)
1 Tbsp. dry yeast
2 Tbsp. olive oil
1 Tbsp. salt
3½-3¾ cups all purpose flour (combine salt and flour)
10-12 fresh sage leaves
¼ cup olive oil
1 duck leg
1 shallot, chopped
as desired, thyme sprigs
2 cups duck fat, warmed
as desired, salt
as needed for pizza, Gorgonzola
as needed for pizza, pulled duck meat
as needed for pizza, 1 Granny Smith apple, thinly sliced
as needed for pizza, toasted walnuts
For grape jam: Place all items into a pot and simmer for 45 minutes, or until jam is thickened.
For pizza dough: Dissolve sugar in warm water. Sprinkle yeast over sugar liquid. When liquid becomes frothy, add oil and slowly stir in the flour. Mix flour thoroughly, then place dough on floured surface and knead for 5 minutes until dough is smooth and elastic. Place in oiled bowl and turn dough to coat with oil. Place in warm place to double in size (approximately 2½ hours). Once dough has risen, place on work surface. Punch down dough and knead a few times. Divide dough into 3-oz. portions (or preferred size). Roll dough out on lightly floured surface. Let rise for 45 minutes.
For crispy sage: Heat sage in medium-hot oil until crispy. Drain sage leaves on paper towel and set aside.
For duck confit: Place shallot and thyme at bottom of small pan. Salt duck leg (both top and bottom) liberally. Place in refrigerator for 12-24 hours. Heat oven to 275°F to 300°F. Pour duck fat over duck leg in pan, cover with foil, then place in oven for 2-3 hours, until duck is tender. Cool, then pull duck meat for pizza.
For pizza: Preheat oven to 425°F. Place dough on pizza brick or slightly oiled pan. Spread cooled grape jam over pizza dough rounds. Top pizza with Gorgonzola, duck meat and 1 thinly sliced Granny Smith apple. Bake in oven for 10-15 minutes. Add toasted walnuts and crispy sage before serving.