Preheat the oven to 205 °C (400 °F).
Coarsely shred the duck legs with a fork.
Sprinkle flour onto a work surface and stretch or roll the pizza dough into a 35 cm x 25 cm (14 in x 10 in) rectangle. Place the dough on a baking sheet lined with parchment paper.
Spread the BBQ sauce over one quarter of the dough. Spread the sundried tomato pesto over another quarter of the dough. Spread the pizza sauce over the rest of the dough.
Distribute the shredded duck over the entire pizza.
Garnish each quarter of the pizza separately with the rest of its topping (except for the cilantro on the BBQ sauce pizza). Sprinkle with mozzarella. Season the whole pizza with pepper.
Bake in the oven for 18 to 20 minutes until the dough is cooked through and the cheese is golden brown.
Set the oven to the Broil position and broil for 2 to 3 minutes.
When ready to serve, sprinkle the cilantro over the BBQ sauce pizza.
