Loco Moco Pizza
User Reviews
5
4 reviews
Excellent
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Prep Time
20 mins
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Cook Time
15 mins
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Additional Time
10 hrs
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Total Time
10 hrs 35 mins
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Servings
4 Pizza
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Course
Main Course
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Cuisine
International
Loco Moco Pizza
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A recipe for Loco Moco Pizza! Homemade pizza dough is covered in a savory beef and mushroom mixture, mozzarella cheese, gravy, and an egg.
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Ingredients
Pizza Dough:
- 2 1/4 teaspoons active dry yeast
- 1 3/4-2 cups water 105-115˚F (40-46˚C), divided, lukewarm, 415-470 milliliters
- 4 1/2 cups bread flour 585 grams
- 1 1/2 tablespoons granulated sugar 20 grams
- 2 teaspoons salt
- 3 tablespoons olive oil 45 milliliters
- cornmeal for dusting
Ground Beef:
- 1 pound ground beef 450 grams
- 1/4 onion peeled and finely chopped, medium
- 2 cloves garlic peeled and minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
Loco Moco Pizza:
- 2 tablespoons vegetable oil divided, 30 milliliters
- 3/4 onion peeled and chopped, medium
- 3 cups beef stock 710 milliliters
- 2 teaspoons soy sauce
- 1 teaspoon Worcestershire sauce
- 2 tablespoons corn starch 14 grams
- 2 tablespoons water
- 8 ounces button mushrooms quartered or sliced, 227 grams
- 1 pound mozzarella cheese low moisture, 450 grams
- 4 egg large
- 2 green onions thinly sliced
Instructions
To make the pizza dough:
- In a small bowl, sprinkle yeast over 1 cup (240 milliliters) of the lukewarm water. Stir and allow to sit until frothy, 5-10 minutes.
- In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, sugar, and salt. Mix in the yeast with water and the olive oil.
- Slowly add the remaining water until a soft dough is formed. Knead on a lightly floured surface until smooth and elastic.
- Divide the dough into 4 equal portions. Place on a parchment-lined baking sheet and cover with plastic wrap or place each into large ziploc bags. Refrigerate overnight.
- The next morning, remove the pizza dough from the refrigerator and form each into a ball, pinching together the ends and tucking them under.
- Place each into a bowl, flouring if needed. Cover with plastic or a towel and allow to rest at room temperature until doubled, 1-2 hours.
- One hour before baking, place a pizza stone in the middle rack of the oven and preheat to 500˚F (260˚C).
To prepare the loco moco:
- In a medium bowl, combine the ground beef with the 1/4 finely chopped onion, garlic, Worcestershire sauce, salt, and pepper.
- Cover the bowl and refrigerate for 20-30 minutes.
- In a large skillet, drizzle 1 tablespoon (15 milliliters) of the vegetable oil over medium low heat.
- Add the remaining 3/4 chopped onion and cook, stirring occasionally, until beginning to caramelize, 20-30 minutes. Adjust between medium low to low to keep the onions from burning.
- Pour in the beef stock and season with the soy sauce and worcestershire sauce. Bring the mixture to a simmer.
- In a small bowl, whisk together the cornstarch and water. Pour into the simmering stock and stir to combine. Continue to simmer, stirring often, until the mixture has thickened.
- Remove from heat. Adjust seasonings as desired.
- In another large skillet, drizzle the remaining 1 tablespoon (15 milliliters) vegetable oil over medium heat.
- Crumble in the ground beef mixture and cook, stirring occasionally, until browned.
- Add the mushrooms and cook, stirring occasionally, until softened and the moisture has evaporated.
- Remove from heat and allow to cool slightly.
To assemble the pizza:
- If using a baking stone, sprinkle cornmeal over a large pizza peel. Otherwise, sprinkle cornmeal over a large baking sheet. Form one ball of risen dough into a large circle, thin in the center with slightly thicker edges.
- Add a thin layer of gravy over the base of the circle, leaving the edges clear.
- Cover in an even layer with 1/4 of the ground beef and mushroom mixture.
- Cover with 1/4 of the shredded mozzarella cheese.
- Carefully slide pizza onto the hot stone or place the baking sheet in oven. Bake in preheated oven until the crust is golden and cheese is melted and bubbly, about 8 minutes.
- Gently crack an egg over the center of the pizza. Place back in the oven just until the egg white is set, another 1-2 minutes.
- Remove from the oven, top with additional gravy and a sprinkling of green onions and freshly ground black pepper.
- Repeat with remaining dough and ingredients. Serve immediately.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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