Nola's Smoked Duck Pizza with Brie and Truffle Essence

emerils.com

Pennee

subheading: FOR THE DUCK:

¼ cup hickory chips, soaked in water for 1 ½ hours

2 duck breast halves, boned

1 ½ tablespoons Emerilís Essence

½ teaspoon vegetable oil

Water

subheading: FOR THE PIZZA:

1 pound brie cheese, cut in ¼-inch thick slices

1 cup heavy cream

Vegetable oil for greasing pans

2 roasted red bell peppers, peeled, seeded and thinly sliced

⅔ cup thinly sliced crimini mushrooms

2 teaspoons truffle oil, or to taste

1 ½ tablespoons chopped chives

1 tablespoon chopped parsley

subheading: BASIC PIZZA DOUGH:

1 package active dry yeast

1 cup warm water (110?F)

2 ½ to 3 cups flour plus more if necessary

1 ½ teaspoons salt

1 ½ tablespoons extra virgin olive oil

Directions at emerils.com

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