Pizza Dough:
In a large metal bowl, place yeast and warm water together, cover with plastic wrap and set aside for about 5-10 mins (depending on the yeast package’s directions). Sift together flour and salt and place into the bowl with the yeast and water. Use hands to knead the dough, adding more water if neccesary. You want the dough to still be pretty sticky but manageable. Rub about 1t of olive oil over the dough. Cover the dough with a damp cloth and set aside on the counter (for about 20 mins). Pull dough and cut into 6 even portions. Using a small pizza pan or large dinner plate as a guide spread out the dough using your hands. This is easier to do right by the grill. Make sure your hands are nice and oily, this will help roll the dough. Carefully transfer the dough from your guide plate to the grill (it is fine if the dough shrinks a little bit or has a small tear). Cook on 1 side until grill marks form and the top begins to bubble slightly. Flip over and cook the other side for only 30 sec. to a minute. Pull and repeat the process until all the dough is “par-grilled”.
Pizza Topping:
Place the duck breasts, skin side facing you, on a clean cutting board. Using a pairing knife score the fat by making thin slices. This will allow the duck fat to crisp nicely when seared. Try not to slice all the way through the breast. Season with salt and pepper. In a large skillet heat on high about 2t of oil. Place the duck breasts in the pan when it begins to smoke, fat side down. Sear the breast until the fat has turned dark golden brown. Turn over and cook for about 5 mins. The breasts should be medium rare to medium. Set aside to cool. Preheat the grill and cover until you are ready to use. Brush each pizza dough with the garlic and oil mixture. Cut the duck breast into thin bite sized slices and distribute evenly to each pizza crust (the grilled side). Sprinkle with the fontina and mozzarella cheeses. Top with the sliced black cherries and sprinkle a little fresh sage and basil. Bring the pizzas back to the grill (turning the heat level to med-low). Place them on the grill, toppings side up, and cook until cheese has melted. Serve hot and enjoy.
Slice and serve with a glass of Cavit Pinot Noir!
