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Shiitake and Egg Breakfast Pizza

Shiitake and Egg Breakfast Pizza


  • 3/4 cup extra-virgin olive oil, divided
  • 15 ounces stemmed shiitake mushrooms, sliced 1/4-inch thick
  • 3/4 teaspoon finely minced ginger
  • 12 scallions, trimmed and thinly sliced
  • 3 serrano chiles, thinly sliced in rounds
  • 3 small Yukon Gold potatoes, cut into 1/8-inch coins
  • 3 pounds pizza dough
  • 6 large eggs
  • 3 teaspoons white soy sauce
  • 3 tablespoons chopped fresh cilantro
  • 9 ounces thinly sliced fresh mozzarella, patted dry on a paper towel
  • 3 ounces fromage blanc
  • Sea salt
  • Korean chili flakes

Lemon or lime halves


  1. In a large sauté pan, heat 6 tablespoons of the oil over high heat.
  2. Add the mushrooms and sauté just to soften them.
  3. Add the ginger, scallions, and chiles and sauté for 1 more minute.
  4. Season lightly with salt. Remove from the heat and refrigerate.
  5. Toss the potato coins with 3 tablespoons olive oil and set aside.
  6. For each pizza, to order: Roll out 1 pound 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.
  7. Whisk 2 eggs with 1 teaspoon soy sauce and 1 tablespoon cilantro.
  8. Brush the dough with oil and sprinkle 1/3 of the mushroom mixture over the pizza.
  9. Pour the eggs on top.
  10. Garnish with 1 ounce of the potatoes, 3 ounces of the mozzarella and 1 ounce of the fromage blanc.
  11. Bake in a hot pizza oven until the bottom is golden.
  12. Remove and let rest for 2 minutes.
  13. Sprinkle the pizza with sea salt, chili flakes and a squeeze of lemon or lime.
  14. Cut into 8 slices and serve.

Yield: 3 pizzas; 24 servings

Recipe courtesy of Chef Todd Humphries, Kitchen Door, Napa, California

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