Every now and then a combination of ingredients turns out to be much better than expected - such as with this pizza. Although it is a bit fiddly to create the end result is well worth the effort. It's simply sensational.

Ingredients

• 1 quantity basic pizza dough
• 2 duck breasts
• 2-3 tblsp Moroccan-style spice blend (see Cook\'s Tips)
• ½ cup pizza sauce (see Cook\'s Tips)
• 200 grams mozzarella, grated
• about 24 green olives
• 70 gram packet blanched almonds, toasted
• ½ cup chopped glace orange or mixed peel
• 1 loosely packed cup parsley leaves (Italian parsley is best)
• Saffron Hollandaise Sauce (see recipe on this website)

Method

1. Prepare the pizza dough. While it is rising, prepare the topping.
2. Cut through the thick skin of each duck breast, then sprinkle over the spice blend and rub with a little olive oil. Cover and marinate for 15 minutes, or refrigerate and marinate overnight or through the day until required.
3. Cook the duck breasts in a very hot frying pan, skin side down first for 2 minutes each side. Remove, set aside and cover. They should be raw on the inside.
4. When the pizza dough is ready, divide in half. Working quickly, roll each piece out to a 23-25cm round and place on a baking paper-lined tray or preheated pizza stone. Spread each quickly with equal amounts of the pizza sauce and sprinkle over the grated mozzarella cheese.
5. Slice the duck breasts and arrange on top of the pizza with the olives.
6. Fan bake at 230ºC in the middle of the oven for 8-10 minutes, or until the pizza is well-browned, and the duck is just cooked.
7. Decorate each duck breast with the almonds, glace orange or mixed peel and parsley leaves. Garnish with the Saffron Hollandaise just before serving.

Cooks Tips

Alexandra's Baharat spice mixture is a fragrant blend of herbs and spices. It's available from selected supermarkets. Or try Gregg's Moroccan spice blend. It is readily available from supermarkets. Try Kato's new Moroccan Harissa Gourmet Pizza sauce.