Breakfast pizza with mushrooms, spinach, and egg

Based on 6 ratings
Nina

Nina

Contributor

Difficulty

Easy 👌
45
min.
Preparation
60
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
200 g button mushrooms
200 g spinach
eggs
100 ml milk
20 g fresh yeast
1 tbsp sugar
250 g flour (divided)
120 g butter (divided)
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

    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.
    • 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

    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.
    • 80 g butter
    • 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

    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.
    • 1 tsp salt
    • 225 g flour
    • 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

    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.
    • 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.
    • 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

    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!
    • 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!