Soy-Gazed Shiitake Mushrooms Ingredients:
2/3 c. olive oil
2 lb. shiitake mushrooms, sliced
1 c. soy sauce
Hoisin Ginger Sauce Ingredients:
2 c. hoisin sauce
4 tsp. ginger, finely chopped
4 tsp. cilantro, finely chopped
Fried Wontons Ingredients:
12 oz. wonton or spring roll skins
24 (10") unbaked pizza crusts
4.5 lb mozzarella cheese, shredded
12 oz. green onions, sliced
3 lb. cooked duck breast, sliced 1/4" thick
Heat oil in a large skillet 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 a nonreactive container; cover and refrigerate. Thoroughly mix Hoisin Ginger Sauce ingredients in a bowl; transfer sauce to squeeze bottles and refrigerate.
For wontons, cut skins in 1/4" to 1/2" strips and separate before deep-frying in a stockpot or deep-fryer at 375F for 30 seconds, or until light golden brown. Remove wontons from the oil; drain on a paper towel-covered sheet pan. Cool and store in an airtight container at room temperature.
For each serving spread 2 tsp. Hoisin Ginger sauce within 1" of the pizza crust edge. Arrange 3 oz. mozzarella evenly over the crust, to within 1/2" of edge. Top with 1/2 oz. green onions, 2 oz. duck and 1.5 oz Soy-Glazed Shiitake Mushrooms. Bake in a 500F oven for 10 to 15 minutes, or until the crust is golden brown. Top with 1/2 c. Fried Wontowns and drizzle with 2 tsp. Hoisin Ginger sauce.