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1
Place soaked hickory chips in the bottom of a stovetop smoker and add enough water to come 1/4-inch up the sides of the pan.
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2
Place smoker on the stovetop over high heat until the water comes to a boil.
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3
While waiting for the water to boil, cut slits into the fat on the fatty side of the breast halves and season both sides with the Essence.
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4
When water has come to a boil, position drip pan in smoker, then oil rack with the vegetable oil and place this in the smoker.
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5
Position duck breast halves on top of the oiled rack, fatty side up, and cover smoker with its lid.
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6
Reduce heat to low and cook for 15 to 20 minutes, or until duck is cooked through.
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7
Remove duck breasts from the pan, and when cool enough to handle, slice or tear into bite-sized pieces.
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8
Preheat the oven to 500 degrees F.
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9
While the duck is smoking, remove the white outer casing from 1/4 of the Brie and combine with the heavy cream in a saucepan.
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10
Cook over medium heat, whisking occasionally, until cream is very smooth and thick and has infused with the cheese flavor, about 20 minutes.
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11
Roll or shape pizza dough into 2 12-inch circles and place on lightly greased baking sheets.
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12
Using the back of a spoon, spread each pizza with half of the brie cream.
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13
Top each pizza circle with half of the duck, bell peppers, mushrooms, and remaining Brie.
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14
Bake pizzas for 20 minutes, or until golden brown and crispy.
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15
Drizzle pizzas with the truffle oil and sprinkle with the chopped chives and parsley before serving.
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16
Combine all ingredients thoroughly and store in an airtight jar or container.
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17
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch.
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18
Published by William and Morrow, 1993.
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19
In a large bowl combine yeast with water, olive oil, salt and stir well to proof.
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20
After 5 minutes, add 1/2 of the flour and mix well to thoroughly incorporate.
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21
Add all remaining flour except 1/2 cup and mix well with your hands.
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22
Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour as necessary to form a smooth and elastic dough.
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23
Dough should not be sticky.
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24
Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil.
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25
Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.
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26
Preheat oven to 500 degrees F and if you have one, place a pizza stone on the bottom rack of the oven.
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27
Divide dough into 2 portions (for 2 (12-inch) pizzas) and form into balls.
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28
Place on a lightly oiled baking sheet and cover with a damp towel.
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29
Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a thickness of 1/4-inch.
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30
Transfer dough to a pizza peel and top with toppings of choice.
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31
Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings).
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32
Remove from the oven with a metal peel or spatula and serve immediately.
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33
Yield: 2 (12-inch) pizzas, serving 6 to 8
