Loco Moco Pizza

A recipe for Loco Moco Pizza! Homemade pizza dough is covered in a savory beef and mushroom mixture, mozzarella cheese, gravy, and an egg.

Course Main

Cuisine N/A

Keyword beef, egg, Loco Moco, pizza

Prep Time 20

Cook Time 15

Resting Time 10

Total Time 10 35

Servings 4 Pizza

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).

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.

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.