Introduction

Loco Moco Pizza is a delicious fusion of Hawaiian comfort food and classic Italian style. This hearty pizza combines rich gravy, savory ground beef, mushrooms, and a perfectly cooked egg on a golden crust. It’s a unique twist that will satisfy both pizza lovers and fans of loco moco alike.

A round pizza with a thick, golden-brown crust sits on a wooden board over a blue and white checkered cloth on a white marbled surface. The pizza has a base layer of melted cheese topped evenly with browned sausage bits and small chunks of cooked onion. In the center, there is a sunny-side-up egg with a bright yellow yolk and a white edge, sprinkled with black pepper. Scattered green onion slices add a fresh green contrast, and a glossy brown sauce is drizzled across the top. The pizza looks hot and fresh, with a mix of soft and crispy textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Ground Beef:

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

Loco Moco Pizza Toppings & Gravy:

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 sit until frothy, 5-10 minutes.
Step 2: In a stand mixer bowl with a dough hook or a large bowl, combine flour, sugar, and salt. Add the yeast mixture and olive oil, then slowly add the remaining water until a soft dough forms. Knead on a 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, tucking ends underneath. Place in bowls, cover, and let rest at room temperature until doubled in size, 1-2 hours.
Step 5: One hour before baking, place a pizza stone in the oven’s middle rack and preheat oven to 500˚F (260˚C).
Step 6: To prepare the ground beef, mix beef with finely chopped onion, garlic, Worcestershire sauce, salt, and pepper in a bowl. Cover and refrigerate 20-30 minutes.
Step 7: Heat 1 tablespoon vegetable oil in a skillet over medium low heat. Add chopped onion and cook until caramelized, 20-30 minutes, adjusting heat as needed.
Step 8: Add beef stock, soy sauce, and Worcestershire sauce to the skillet and bring to a simmer.
Step 9: Whisk cornstarch and water together, then stir into simmering stock. Cook, stirring frequently, until thickened. Remove from heat and adjust seasoning as desired.
Step 10: In another skillet, heat remaining vegetable oil over medium heat. Crumble in the ground beef mixture and cook until browned.
Step 11: Add mushrooms and cook until softened and moisture evaporates. Remove from heat and cool slightly.
Step 12: To assemble, sprinkle cornmeal on a pizza peel or baking sheet. Stretch one dough ball into a large circle, leaving edges slightly thicker.
Step 13: Spread a thin layer of gravy over the dough base, leaving edges clear. Top evenly with 1/4 of the beef and mushrooms mixture, then 1/4 of the shredded mozzarella cheese.
Step 14: Transfer the pizza to the hot stone or baking sheet and bake until crust is golden and cheese melted, about 8 minutes.
Step 15: Carefully crack an egg over the pizza center and return to oven until egg white sets, 1-2 minutes more.
Step 16: Remove pizza, top with extra gravy, green onions, and freshly ground black pepper. Repeat with remaining dough and ingredients. Serve immediately.

Tips & Variations

Use a pizza stone for a crispier crust; if unavailable, a well-oiled baking sheet works fine.
For extra flavor, try adding a splash of sherry or a pinch of smoked paprika to the gravy.
Swap mozzarella for cheddar or Monterey Jack for a different cheese twist.
Make mini pizzas using smaller dough balls for individual servings.

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) until warmed through to help maintain crust crispness. Avoid microwaving to prevent sogginess.

How to Serve

The image shows a round pizza on a wooden board placed on a white marbled textured surface. The pizza has a thick golden-brown crust with a slightly puffed edge. The first layer is melted cheese covering the base, topped with small beef chunks browned and scattered evenly. In the center, there is a sunny-side-up egg with a bright yellow yolk surrounded by white. Drizzled on top is a glossy brown gravy, and thinly sliced green onions are sprinkled all over the pizza for a pop of green color. In the background, there is a second pizza on a black round tray with similar toppings, partly visible next to a white gravy boat with more brown gravy, some eggs, and a few whole green onions on a blue and white cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-made pizza dough for this recipe?

Yes, store-bought pizza dough can be used to save time, but homemade dough gives the best flavor and texture.

How do I know when the pizza egg is perfectly cooked?

Watch carefully after cracking the egg onto the pizza; bake just until the egg white is set but the yolk is still runny, usually 1-2 minutes depending on your oven.