|200 g||button mushrooms|
|20 g||fresh yeast|
|250 g||flour (divided)|
|120 g||butter (divided)|
|2||egg yolks (divided)|
|2 tbsp||vegetable oil|
|10 g||sesame seeds (divided)|
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.
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.
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.
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.
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.
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!