Step 1/6
- 100 ml milk
- 20 g fresh yeast
- 25 g flour
- small pot
- kitchen towel
- oven
- whisk
Preheat oven to 50°C/120°F. Heat milk in a small pot, add yeast and sugar and whisk to combine. Let cook until yeast and sugar are completely dissolved. Whisk in some flour and cover with a kitchen towel. Transfer to the oven and let rest for approx. 10 min.
Step 2/6
- 80 g butter
- 1 egg yolk
- ½ lemon (juice)
- ½ tsp mustard
- salt
- pepper
- immersion blender
- pot
- liquid measuring cup
For the hollandaise sauce melt some butter in a pot. Add half of the egg yolks to a liquid measuring cup. Juice lemon and add the juice together with mustard to the measuring cup. Purée with an immersion blender for approx. 1 min., then slowly pour in the melted butter. Season to taste with salt and pepper.
Step 3/6
- 1 tsp salt
- 225 g flour
- 1 egg yolk
- 40 g butter
Add rested yeast-milk mixture to a large bowl. Add salt, remaining flour, remaining egg yolks, and remaining butter to the bowl and knead to form a smooth dough. Cover and let rise in the oven for approx. 30 min. more.
Step 4/6
- 200 g spinach
- 200 g button mushrooms
- 2 tbsp vegetable oil
- salt
- frying pan
- cooking spoon
- cutting board
- knife
Meanwhile wash and dry spinach. Wipe and thinly slice mushrooms. Heat oil in a large pan over medium-high heat and sauté the mushrooms for approx. 8 min. Salt and transfer to a plate, then set aside. Add spinach to the pan and sauté for approx. 1 – 2 min. or until wilted. Salt, transfer to a plate, and set aside.
Step 5/6
Preheat oven to 220°C/450°F. Halve dough and transfer to a baking sheet. Form both halves into flat, round pizzas (it’s easier with oily hands). Distribute the mushrooms and spinach and sprinkle with half of the sesame seeds. Bake for approx. 5 min.
Step 6/6
Afterwards form a hollow in the middle and crack the eggs into the hollows. Sprinkle with remaining sesame seeds and bake for approx. 10 – 15 min. more or until the eggs are set. Remove from the oven and drizzle with hollandaise. Enjoy!
