Shiitake and Egg Breakfast Pizza

Recipe courtesy of Chef Todd Humphries, Kitchen Door, Napa


Yields 3 pizzas; 24 servings


¾ cup extra-virgin olive oil, divided
15 oz. stemmed shiitake mushrooms, sliced ¼-inch thick
¾ teaspoon finely minced ginger
12 scallions, trimmed and thinly sliced
3 serrano chiles, thinly sliced in rounds
3 oz. small Yukon Gold potatoes, cut into 1/8-inch coins
3 lbs. pizza dough
6 large eggs
3 teaspoons white soy sauce
3 tablespoons chopped fresh cilantro
9 oz. thinly sliced fresh mozzarella, patted dry on a paper towel
3 oz. fromage blanc
Sea salt
Korean chili flakes
Lemon or lime halves


In a large sauté pan, heat 6 tablespoons of the oil over high heat. Add the mushrooms and sauté just to soften them. Add the ginger, scallions, and chiles and sauté for 1 more minute. Season lightly with salt. Remove from the heat and refrigerate.

Toss the potato coins with 3 tablespoons olive oil and set aside.

For each pizza, to order: Roll out 1 lb. of dough into a 10- to 12-inch round with a ridge at the edges to hold in the filling. Place it on a floured pizza peel.

Whisk 2 eggs with 1 teaspoon soy sauce and 1 tablespoon cilantro. Brush the dough with oil and sprinkle 1/3 of the mushroom mixture over the pizza. Pour the eggs on top. Garnish with 1 oz. of the potatoes, 3 oz. of the mozzarella, and 1 oz. of the fromage blanc.

Bake in a hot pizza oven until the bottom is golden. Remove and let rest for 2 minutes. Sprinkle the pizza with sea salt, chili flakes, and a squeeze of lemon or lime. Cut into 8 slices and serve.


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