Introduction

Loco Moco Pizza is a delicious fusion of Hawaiian comfort food and classic pizzeria flavors, featuring juicy ground beef, savory gravy, melted mozzarella, and a perfectly cooked egg on a crispy crust. This unique pizza recipe transforms the beloved loco moco dish into a fun and satisfying meal anyone can enjoy at home.

A round pizza with a thick, golden-brown crust forms the base layer, topped with a melted light beige cheese layer mixed with browned sausage pieces scattered across. In the center, there is a bright yellow fried egg with a shiny yolk sitting on white cooked egg white. A glossy brown sauce is drizzled over the top, adding shine and contrast. Small green sliced scallions are sprinkled evenly across the pizza, adding fresh color and texture. The pizza rests on a wooden pizza peel surrounded by a blue-and-white checked cloth on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 teaspoons (7 grams) active dry yeast
1 3/4 to 2 cups (415-470 milliliters) lukewarm water (105-115˚F/40-46˚C), divided
4 1/2 cups (585 grams) bread flour
1 1/2 tablespoons (20 grams) granulated sugar
2 teaspoons salt
3 tablespoons (45 milliliters) olive oil
Cornmeal for dusting
1 pound (450 grams) ground beef
1/4 medium onion (peeled and finely chopped)
2 cloves garlic (peeled and minced)
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons (30 milliliters) vegetable oil, divided
3/4 medium onion (peeled and chopped)
3 cups (710 milliliters) beef stock
2 teaspoons soy sauce
1 teaspoon Worcestershire sauce
2 tablespoons (14 grams) cornstarch
2 tablespoons (30 milliliters) water
8 ounces (227 grams) button mushrooms (quartered or sliced)
1 pound (450 grams) low moisture mozzarella
4 large eggs
2 green onions (thinly sliced)

Instructions

Step 1: To make the pizza dough, sprinkle yeast over 1 cup (240 milliliters) of lukewarm water in a small bowl. Stir and let it sit until frothy, about 5-10 minutes.
Step 2: In a stand mixer bowl fitted with a dough hook or a large bowl, combine bread flour, sugar, and salt. Add the yeast mixture and olive oil. Slowly add the remaining lukewarm water until a soft dough forms. Knead on a lightly floured surface until smooth and elastic.
Step 3: Divide the dough into 4 equal portions. Place each on a parchment-lined baking sheet, cover with plastic wrap or place in large ziplock bags, and refrigerate overnight.
Step 4: The next morning, shape each dough portion into a ball by pinching ends together and tucking them under. Place in lightly floured bowls, cover, and let rest at room temperature until doubled in size, about 1-2 hours.
Step 5: One hour before baking, place a pizza stone on the middle rack and preheat oven to 500˚F (260˚C).
Step 6: Prepare the loco moco filling by combining ground beef, finely chopped onion, minced garlic, Worcestershire sauce, salt, and pepper in a medium bowl. Cover and refrigerate for 20-30 minutes.
Step 7: In a large skillet, heat 1 tablespoon vegetable oil over medium-low heat. Add chopped onion and cook, stirring occasionally, until caramelized, 20-30 minutes. Adjust heat to avoid burning.
Step 8: Pour in beef stock, soy sauce, and Worcestershire sauce. Bring to a simmer. Mix cornstarch and water in a small bowl, then whisk into simmering stock. Stir until thickened, then remove from heat and adjust seasoning if needed.
Step 9: In another large skillet, heat remaining 1 tablespoon vegetable oil over medium heat. Crumble in the beef mixture and cook until browned. Add mushrooms and cook until softened and moisture evaporates. Remove from heat and let cool slightly.
Step 10: To assemble, sprinkle cornmeal over a pizza peel or baking sheet. Form one dough ball into a large circle, thin in the center and slightly thicker at the edges.
Step 11: Spread a thin layer of gravy over the dough, leaving edges clear. Evenly distribute 1/4 of the beef and mushroom mixture, then top with 1/4 of the shredded mozzarella.
Step 12: Transfer pizza to the hot stone or place baking sheet in the oven. Bake until crust is golden and cheese is bubbly, about 8 minutes.
Step 13: Crack an egg gently over the center of the pizza. Return to oven just until the egg white sets, 1-2 minutes.
Step 14: Remove pizza from oven. Top with extra gravy, green onions, and freshly ground black pepper. Repeat with remaining dough and ingredients.
Step 15: Serve immediately and enjoy this savory, comforting twist on a classic dish.

Tips & Variations

Use a pizza stone for the crispiest crust, and preheat it fully before baking.
For a richer gravy, add a splash of red wine or use homemade beef stock.
Swap out mozzarella for a blend of mozzarella and cheddar for extra flavor.
If you prefer a runnier egg yolk, watch the oven closely when baking the egg and remove promptly.
Add sliced jalapeños or a drizzle of hot sauce for a spicy kick.

Storage

Store any leftover pizza in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 375˚F (190˚C) for 8-10 minutes to restore crispiness. Avoid microwaving to prevent a soggy crust. The dough portions can be refrigerated for up to 3 days or frozen for up to 1 month before usage.

How to Serve

A round pizza with one thick, golden-brown crust layer sits on a wooden board placed on a white marbled textured surface. The pizza has a bottom layer of melted creamy white cheese with a slightly bubbly texture, topped unevenly with browned ground meat pieces. In the center, there is a bright sunny yellow fried egg with a smooth, shiny yolk and white edges. The pizza is drizzled with a glossy brown sauce and scattered with bright green chopped scallions for contrast. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, you can mix and knead the dough by hand on a floured surface until it becomes smooth and elastic. It usually takes about 8-10 minutes of kneading.

What if I don’t have a pizza stone?

You can use a baking sheet sprinkled with cornmeal to prevent sticking. Bake directly on the sheet, but note that the crust may not be as crispy as with a pizza stone.