To make Soy-Glazed Shiitake Mushrooms: In large nonstick skillet or rondo, heat oil over high heat until it begins to smoke. Add mushrooms; cook 4 to 6 minutes, stirring frequently or until mushrooms are wet in appearance. Add soy sauce; cook 1 to 2 minutes, stirring frequently until soy sauce is absorbed. Transfer to non-reactive container. Cover and refrigerate. (Yield: 2 pounds)
To make Hoisin Ginger Sauce: In bowl, thoroughly mix all ingredients. Transfer sauce to squeeze bottles and refrigerate. (Yield: 2 cups)
To make Fried Wontons: Cut wonton skins into 1/4 x 1 1/2-inch strips. Separate strips before deep-frying. In stockpot or deep fryer, heat oil to 375°F. Fry wonton strips in batches, 30 seconds or until light golden brown, stirring with tongs to prevent clumping. Remove wontons from oil; drain on paper towel-covered sheet pan. Cool. Store in airtight container at room temperature. (Yield: 12 ounces)
For each serving, to order: Spread 2 teaspoons Hoisin Ginger Sauce to within one inch of pizza crust edge. Arrange 3 ounces mozzarella evenly over crust to within 1/2 inch of edge. Top with 1/2 ounce green onions, 2 ounces duck and 1 1/2 ounces Soy Glazed Shiitake Mushrooms, distributing evenly. Bake in 500ºF oven 10 to 15 minutes or until crust is golden brown. Remove from oven and slice. Top with 1/2 cup (1/2 ounce) Fried Wontons and drizzle with 2 teaspoons Hoisin Ginger Sauce.
Recipe created by California Pizza Kitchen, Inc. (Los Angeles, CA)