Breakfast pizza with mushrooms, spinach, and egg

Name: Breakfast pizza with mushrooms, spinach, and egg
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 4 Servings
Cuisine: italian
Ingredients: 7 oz button mushrooms; 7 oz spinach; 2 eggs; 0.5 cup milk; 0.75 oz fresh yeast; 1 tbsp sugar; 2 cups flour (divided); 1 stick butter (divided); 2 egg yolks (divided); 0.5 lemon (juice); 0.5 tsp mustard; 1 tsp salt; 2 tbsp vegetable oil; 3 tsp sesame seeds (divided); salt; pepper

Based on 5 ratings

Julie

Editor-in-Chief

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-4+

200 g	button mushrooms
200 g	spinach
2	eggs
100 ml	milk
20 g	fresh yeast
1 tbsp	sugar
250 g	flour (divided)
120 g	butter (divided)
2	egg yolks (divided)
½	lemon (juice)
½ tsp	mustard
1 tsp	salt
2 tbsp	vegetable oil
10 g	sesame seeds (divided)
	salt
	pepper

Metric

Imperial

Utensils

small pot
kitchen towel
oven
whisk
immersion blender
pot
liquid measuring cup
large bowl
frying pan
cooking spoon
cutting board
knife
baking sheet

Nutrition per serving

Cal
660

Protein
18 g

Fat
41 g

Carb
54 g

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
- large bowl
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
- 5 g sesame seeds
- baking sheet
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
- 2 eggs
- 5 g sesame seeds
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!