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Loco Moco Pizza Recipe

★★★★★

4.9 from 62 reviews
  • Author: Lana
  • Total Time: 10 hours 35 minutes (including overnight dough resting and proofing times)
  • Yield: 4 servings (4 individual pizzas) 1x

Description

Loco Moco Pizza is a unique fusion dish inspired by the classic Hawaiian loco moco, featuring a pizza crust topped with savory ground beef, caramelized onions, rich mushroom gravy, mozzarella cheese, and a perfectly baked egg. This recipe involves preparing homemade pizza dough, a flavorful beef and mushroom topping with gravy, and finishing with a baked egg for a comforting and indulgent meal that’s perfect for brunch or dinner.

Ingredients

Scale

Pizza Dough

  • 2 1/4 teaspoons (7 grams) active dry yeast
  • 1 3/4–2 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

Beef and Mushroom Topping

  • 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)

Cheese and Garnish

  • 1 pound (450 grams) low moisture mozzarella
  • 4 large eggs
  • 2 green onions (thinly sliced)

Instructions

  1. Activate Yeast: In a small bowl, sprinkle the active dry yeast over 1 cup lukewarm water (105-115˚F), stir, and allow to sit until frothy, about 5-10 minutes.
  2. Prepare Dough Mixture: In the bowl of a stand mixer with a dough hook, or a large bowl, combine bread flour, sugar, and salt. Mix in the yeast water and olive oil.
  3. Form the Dough: Slowly add the remaining lukewarm water until a soft dough forms. Knead on a lightly floured surface until smooth and elastic.
  4. Divide and Refrigerate Dough: Divide the dough into 4 equal portions. Place on a parchment-lined baking sheet, cover with plastic wrap or put each in large ziplock bags, and refrigerate overnight.
  5. Proof Dough: The next morning, remove the dough from the fridge, shape each into a smooth ball by pinching ends underneath, place into floured bowls, cover, and let rest at room temperature until doubled in size, about 1-2 hours.
  6. Preheat Oven and Pizza Stone: One hour before baking, place a pizza stone on the middle rack and preheat oven to 500˚F (260˚C).
  7. Prepare Beef Mixture: In a medium bowl, combine ground beef, finely chopped onion, minced garlic, Worcestershire sauce, salt, and black pepper. Cover and refrigerate for 20-30 minutes.
  8. Caramelize Onions: Heat 1 tablespoon vegetable oil in a large skillet over medium-low heat. Add chopped onion and cook, stirring occasionally, until caramelized, about 20-30 minutes—adjust heat as needed to avoid burning.
  9. Make Gravy: Pour in beef stock to the caramelized onions, season with soy sauce and Worcestershire sauce, and bring to a simmer.
  10. Thicken Gravy: In a small bowl, whisk cornstarch and water until smooth, then stir into simmering stock. Continue simmering and stirring until thickened, then remove from heat and adjust seasoning if needed.
  11. Cook Ground Beef: In another skillet, heat remaining 1 tablespoon vegetable oil over medium heat. Crumble in the marinated ground beef and cook until browned.
  12. Cook Mushrooms: Add mushrooms to the beef, cook until softened and moisture evaporates. Remove from heat and allow to cool slightly.
  13. Assemble Pizza: Sprinkle cornmeal on a pizza peel or baking sheet. Shape one dough ball into a large circle, thin at the center with slightly thicker edges.
  14. Add Toppings: Spread a thin layer of prepared gravy over the dough, leaving edges clear. Evenly layer 1/4 of the beef and mushroom mixture, then top with 1/4 of the shredded mozzarella.
  15. Bake Pizza: Transfer pizza onto preheated stone or baking sheet and bake for about 8 minutes until crust turns golden and cheese melts and bubbles.
  16. Add Egg and Finish Baking: Carefully crack one egg onto the center of the pizza and bake for an additional 1-2 minutes until the egg white is set but yolk remains runny.
  17. Garnish and Serve: Remove pizza from oven, spoon additional gravy on top, sprinkle with green onions and freshly ground black pepper. Repeat with remaining dough and ingredients. Serve immediately.

Notes

  • Using a pizza stone helps achieve a crispier crust by evenly distributing heat.
  • Letting the dough rest overnight in the refrigerator improves flavor and texture.
  • Adjust the cooking time of the egg to your desired doneness; you can bake longer for a fully cooked yolk.
  • The beef and mushroom topping doubles as a rich gravy base, combining elements of traditional loco moco with pizza.
  • Caramelizing the onions low and slow is key to developing deep flavor in the gravy.
  • Prep Time: 30 minutes (plus overnight dough resting and 1-2 hours proofing)
  • Cook Time: 20 minutes (caramelizing onions and cooking beef/mushrooms) + 10 minutes (baking pizzas, including egg cooking)
  • Category: Main Course
  • Method: Baking
  • Cuisine: Hawaiian Fusion

Keywords: Loco Moco, pizza, Hawaiian pizza, ground beef pizza, caramelized onions, mushroom gravy, homemade pizza dough, egg-topped pizza, fusion recipe

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Find it online: https://mealsbylana.com/loco-moco-pizza-recipe/