A Porcini Mushrooms Breakfast Pizza that is topped with caramelized onions a runny egg and a dash of truffle salt, all on a bed of Pecorino Romano cheese.
There is no better way to start your day than with this Porcini Mushrooms Breakfast Pizza that is loaded with caramelized onions, sprinkled with black truffle sea salt and topped with an egg. This breakfast can only get better if its served in bed!
Do you see what I am seeing? This Porcini Mushrooms Breakfast Pizza is amazing, the chewy homemade crust is to die for. This is a white pizza, I kept things simple to let the porcini mushrooms and truffle salt shine in this recipe.
The Pecorino Romano is a sheep’s milk cheese, I like the a little edgy, sharp and salty flavor. I think its perfect in combination with the sweet caramelized onions, and as a mushroom lover I must say that I am in love with porcini mushrooms!
My runny egg kind of became a little more done, sitting on the pizza while I was taking these photos, oh well, the problems that come with food blogging! But when you serve this Porcini Mushrooms Breakfast Pizza you don’t have to spend another 30 minutes taking photos of it, so enjoy that runny egg goodness dripping all over your pizza, the combo is truly amazing.
You can actually crack 2-3 eggs, we did that one time, and that was the ultimate breakfast!
Now, go make some dough, or even use store bought if you are running out of time and make this Porcini Mushrooms Breakfast Pizza that can actually be enjoyed for lunch, dinner and as a snack – its that good!
- Pizza Dough:
- 1⅛ cups warm water
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 medium onion, thinly sliced
- 1 cup Pecorino Romano cheese, grated
- 3.5 ounces porcini mushrooms
- 1 egg
- ¼ teaspoon black truffle salt
- 2 tablespoons olive oil
- Micro greens
- Pizza Dough:
- In a large bowl, combine water, yeast and olive oil and let sit until foamy, about 10 minutes. Add in 2½ cups flour and salt, stir the dough with a spatula until its combined, but still sticky.
- Using your hands, form the dough into a ball place it on a floured surface, add the remaining ½ cup of flour to the dough and knead it for a few minutes.
- Rub the same bowl with olive oil then place the dough inside, cover with a towel and place in a warm place to rise for about 1-1½ hours.
- After the dough has risen, punch it down and place it back on the floured surface.
- Using a rolling pin, form it into your desired shape that would match the pizza pan you will be using for baking.
- If using a pizza stone, preheat it in a very hot 500F oven for at least 45 minutes. I do not own a pizza stone, so I baked the pizza on a pizza pan at 425F.
- Place a medium skilled over medium heat, when the skillet is hot add olive oil and when the olive oil is hot add the sliced onions and cook for 7-8 minutes (stirring occasionally) or until golden brown, add the porcini mushrooms and cook for another 3-5 minutes, stirring occasionally.
- Once you rolled your pizza, if you are using a pizza pan like I did, transfer the pie now to the pan and start assembling it.
- If using a pizza stone, place the pie on cardboard or pizza peel that was well dusted with semolina flour or corn meal.
- Top the rolled pizza dough with cheese, 1 inch from the edges; followed by caramelized onions & mushrooms, sprinkle with black truffle salt.
- If using a pizza stone, crack now the egg into the center of the pizza and gently slide the pie on the preheated pizza stone in a hot 500 - 525 degree or more oven, and bake for 5 to 7 minutes or until golden brown on the edges. As you need 5-7 minutes for a sunny egg.
- If using a pizza pan like I did, transfer the pan to the oven and bake for 10-12 minutes or until golden brown on the edges. Adding the egg when you have 5-7 minutes left of baking.
- Remove from the oven and garnish with micro greens. Allow the pizza to rest for a few minutes before serving for the cheese to set.