White Pizza with Pecorino, Scallions, and Egg + 4 Years

SonjaMain Courses, Popular, Recipes34 Comments

Onion Egg Pizza 008

White Pizza with Pecorino, Scallions, and Egg | A Couple CooksWhite Pizza with Pecorino, Scallions, & Egg | A Couple Cooks  White Pizza with Pecorino, Scallions, & Egg | A Couple Cooks

Alex and my first “real” pizza together was in Rome in 2007. We were on our honeymoon and went to the best pizza place in town, according to our guidebook. The crust was thin and crispy, the sauce delightfully tangy, there was an egg on top. An egg on pizza? We were wary, but it was fabulous. In fact, here’s a photo of that very moment.


This experience started a deep interest (slash obsession) with artisan, Italian-style pizza. We were barely into food at the time, but flew home scheming about the pizza place we wanted to open. But first, we had to figure out how to make it ourselves. The perfect pizza takes years to perfect (if we would have known this at the time, I’m not sure we would have started). But after lots of trial and error, we figured out how to make pizza crust, in the stand mixer and the food processor. Alex shot a video to show the dough consistency. And somewhere along the way, we started a food blog.

Today marks 4 years since we started this blog, and just how it has shaped our lives is difficult to put into words. We’ve met friends all over the country and world who are passionate about food, health, and sustainability. We’ve found a creative outlet that is intensely necessary for us. We’ve learned an extraordinary amount about food and cooking, and upgraded our camera as we grew in our food photography. We’ve partnered with companies and organizations passionate about good food. We taught a cooking class. We wrote  a benefit cookbook for a cooking school in Cambodia and fund-raised for a food pantry here in Indy. A whole new world was opened up to us of things we never dreamed we’d be doing, but that now we can’t imagine living without.

Thank you thank you THANK YOU to everyone who has come alongside us over the past 4 years.

To every reader, stranger, and friend who has taught us or listened or encouraged or provided insight or feedback or creative ideas – thank you. This experience has been such a gift, and we’re deeply grateful for all the support from family, friends, Indy (we love you!), foodies, fellow bloggers (we are deeply indebted for inspiration and encouragement!), and readers (you are the best!). We have so many places we want to grow in the next year with A Couple Cooks; we’re not sure exactly where this journey is taking us, but thanks for being along for the ride!

Back to PIZZA. This recipe is based on a pizza we had this visit to Rome. Instead of  tomato sauce, it is brushed with olive oil and covered in cheese. The pizza we had was topped with baby asparagus; since that’s not in season here, we substituted scallion greens. The Pecorino Romano cheese here is key: try to find it at your nearest grocery since the taste is not quite like anything else! (We found ours at Trader Joe’s.) And the egg — just like our first Roman pizza, it’s irresistible, and makes for a creamy, gooey mess of a pizza.

Some NEW and IMPROVED pizza tips:

  • If you’re really committed, get Tipo 00 flour. It is authentic Italian and we find that it makes the crust texture even smoother.
  • We’ve started making our dough a few days before we want to eat it and aging it in the refrigerator for a 2-3 days to help the flavor mellow and balance out.
  • We LOVE this pizza peel with sliding canvas. One of the few kitchen tools that lives up to it’s claims!

Pizza Crust
Stand Mixer Method

Food Processor Method

Mexican Pizza
Greek Pizza
Pizza Margherita
Pesto Pizza
Potato and Arugula Flatbread
Roasted Red Pepper Pita Pizzas
Spinach Calzones
Roasted Poblano and Corn Calzones

White Pizza with Pecorino, Scallions, and Egg
If possible, try to find Pecorino Romano cheese for this recipe - it really makes the dish!
Serves: 1 pizza
What You Need
  • 4 scallions (green onions)
  • ¾ cup shredded mozzarella cheese
  • ½ cup shredded Pecorino Romano cheese
  • 2 eggs
  • 1 pizza dough
  • Olive oil
  • Kosher salt
What To Do
  1. Prepare the dough using either the stand mixer or food processor methods (you also can knead by hand; follow this video instruction for more). Follow the preparation instructions in the dough recipe if prepared in advance.
  2. Place a pizza stone in the oven and preheat to 475°F.
  3. Prepare the toppings: Slice the green parts off of the scallions so they form long ribbons. In a small skillet, heat ½ tablespoon olive oil. Add the scallions and sauté until slightly tender, stirring, for 1 minute. Remove from the heat.
  4. When the oven is ready, stretch the dough into a circle (see this video for instructions). Place the dough on a floured pizza peel or pull the pizza stone out of the oven and carefully place the dough on it.
  5. Quickly assemble the pizza: Brush olive oil over the dough and sprinkle with kosher salt. Sprinkle ¾ cup mozzarella cheese, then ½ cup Pecorino cheese. Top with scallions. Carefully crack two eggs on top and sprinkle with a bit of kosher salt.
  6. Bake the pizza: Transfer the pizza to the oven on the pizza peel, and bake until the egg white is set and the yolk is still runny, about 7 minutes.

34 Comments on “White Pizza with Pecorino, Scallions, and Egg + 4 Years”

  1. Angela @ Eat Spin Run Repeat

    Long time reader, infrequent commenter here. Love these photos – the eggs look fabulous! I don’t think I’ve ever had eggs on pizza but you’ve convinced me it needs to happen. Congratulations on the huge success of the blog so far, and I can’t wait to see what the next year brings! :)

    1. Sonja

      So great to hear from you, Angela! Thanks so much, and yes — you must try eggs on pizza! It’s quite delightful :)

  2. Ileana

    Breakfast pizza is my new love! Made four of them for friends over the July 4 weekend and have since made a breakfast galette, too. So good! Your version looks awesome.

    1. Sonja

      Thank you! We actually ate this as a dinner pizza, but I love the idea of it for breakfast as well! We’ll have to try that sometime soon!

  3. Leah

    happy blogoversary!!! This pizza is calling my name. I’ve never tried to make pizza at home but I think I’m going to have to!!

    1. Sonja

      Thank you so much! Pizza at home requires a bit of effort and thinking ahead, but it’s so worth it! It helps a lot to make the dough ahead of time and refrigerate it. Let us know if you try it out!

  4. Katie @ Whole Nourishment

    Congratulations on the 4 years! I’m happy I found you guys, even if several years into your 4 year stretch. Look forward to seeing future products of your passion and creativity. Love this pizza, so simple but packed with flavor!

    1. Sonja

      Oh thank you, Katie! You are so kind — we are so glad to have met you and your comments are always so encouraging. Thank you so much for reading and always leaving such nice notes!

    1. Sonja

      Thank you so much! We are huge fans of yours. It is such a pleasure to be part of the Indy food community — we couldn’t imagine life without it! Thanks so much for everything you do and all the encouragement!

    1. Sonja

      Thank you, Katrina!! We are so thankful for you and your encouraging comments. And I agree – who needs cake when you can celebrate with pizza? :)

  5. ali

    Oh my, that looks ridiculously good. Pizza is an obsession of mine as well, and I dream of being able to experience the real thing…oh to go to rome.

    Happy 4 years!

    1. Sonja

      Thank you, Ali! Hopefully you will be able to get to Italy to try pizza there – it is quite the experience! Thanks so much for reading :)

  6. victoria wesseler

    Have you ever tried using some cake flour in the pizza dough? We have been doing that for years now and find the addition of the cake flous makes a crust that is crispy on the outside with just a chin of soft and chewy on the inside. We make our crust super think and it is sensational! Here is a link to the recipe: http://bakingbites.com/2006/06/perfect-pizza-crust/

  7. Sini | my blue&white kitchen

    Congrats on four years of blogging! I’m quite new to your site (maybe following you for a year or so), and I’ve quickly fallen in love with it. You two do an amazing job together. This pizza looks fabulous and the eggs make it perfect. What a wonderful way to celebrate!

  8. Joyti

    Congratulations on the blog-versary! How lovely you and for us, your readers :)

    And the pizza looks delicious, great way to celebrate!

  9. ami@naivecookcooks

    Sonja, me and my husband also had our first amazing white pizza in Rome!! We were just blown away with it! I am looking forward to trying this! Congrats for wonderful 4 years of blogging!

  10. Ryan Gordon

    I just found your blog and am digging it so far!!!!!

    I do have a question; What is the proper adjustment to make with the cook time and tempurature and what can I use at that high of heat if I don’t have a pizza stone (mine unfortunately broke)?

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