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

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.

Pizza

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
Video
Stand Mixer Method

Food Processor Method

Pizza
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!
by:
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.

 

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35 Comments

  • Reply
    Angela @ Eat Spin Run Repeat
    August 6, 2014 at 8:03 am

    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! :)

    • Reply
      Sonja
      August 6, 2014 at 11:37 pm

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

  • Reply
    Ileana
    August 6, 2014 at 9:52 am

    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.

    • Reply
      Sonja
      August 6, 2014 at 11:38 pm

      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!

  • Reply
    Leah
    August 6, 2014 at 9:54 am

    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!!

    • Reply
      Sonja
      August 6, 2014 at 11:40 pm

      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!

  • Reply
    Michelle @ Healthy Recipe Ecstasy
    August 6, 2014 at 10:06 am

    I love eggs on everything, especially pizza! Congrats on your blogoversary!

    • Reply
      Sonja
      August 6, 2014 at 11:40 pm

      Couldn’t agree more about eggs! Thanks so much :)

  • Reply
    Amy @ Parsley In My Teeth
    August 6, 2014 at 10:48 am

    Congratulations on 4 years! Very impressive. I had the best pizza of my life in Rome – will never forget it. And this pizza you made looks truly amazing!

    • Reply
      Sonja
      August 6, 2014 at 11:42 pm

      Thank you, Amy! Glad to hear you have fond memories of Italian pizza too! :)

  • Reply
    Katie @ Whole Nourishment
    August 6, 2014 at 11:00 am

    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!

    • Reply
      Sonja
      August 6, 2014 at 11:42 pm

      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!

  • Reply
    Traders Point Creamery
    August 6, 2014 at 12:04 pm

    Congratulations on 4 fabulous years! It is an honor to have you two as part of our local food community here in Indy. Here’s to four more wonderful years and counting!

    • Reply
      Sonja
      August 6, 2014 at 11:44 pm

      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!

  • Reply
    Liz @ Floating Kitchen
    August 6, 2014 at 2:49 pm

    Love this pizza. Happy 4 year blogiversary! I love your blog and can’t wait for another great 4 years!

    • Reply
      Sonja
      August 6, 2014 at 11:44 pm

      Thanks so much, Liz – we appreciate it! Thank you for reading!

  • Reply
    Katrina @ Warm Vanilla Sugar
    August 6, 2014 at 2:57 pm

    This is so exciting!! BIG congrats to you guys!! Plus, pizza is the best way to celebrate in my opinion :)

    • Reply
      Sonja
      August 6, 2014 at 11:45 pm

      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? :)

  • Reply
    Stephanie @ Girl Versus Dough
    August 6, 2014 at 4:00 pm

    Happy blog anniversary! You guys inspire me constantly so I’m glad you took the plunge into blogging four years ago. This pizza, obvi, inspires me to be hungry, as well. ;)

    • Reply
      Sonja
      August 6, 2014 at 11:46 pm

      Thank you, Stephanie! You are an inspiration as well! We are so glad to know you :)

  • Reply
    ali
    August 6, 2014 at 9:03 pm

    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!

    • Reply
      Sonja
      August 6, 2014 at 11:47 pm

      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 :)

  • Reply
    Tieghan
    August 6, 2014 at 11:58 pm

    Happiest blog b-day!!

    Pizza looks amazing. Love the fresh veggies and eggs!

  • Reply
    victoria wesseler
    August 7, 2014 at 11:24 am

    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/

    • Reply
      Alex
      August 7, 2014 at 12:01 pm

      We haven’t tried cake flour — thanks for the tip!

  • Reply
    Sini | my blue&white kitchen
    August 7, 2014 at 11:53 am

    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!

  • Reply
    molly yeh
    August 8, 2014 at 11:45 am

    awww!! love you guys!!! happy four years to you!!!!!! i think a pizza celebration is the best celebration :)

  • Reply
    Joyti
    August 9, 2014 at 12:38 am

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

    And the pizza looks delicious, great way to celebrate!

  • Reply
    Devi
    August 9, 2014 at 9:58 am

    Heartiest Congratulations! Love your work. Wish you guys infinite years of healthy food n love.
    Devi

  • Reply
    Laura @ Blogging Over Thyme
    August 9, 2014 at 5:51 pm

    Happy blog birthday!!! This pizza is spectacular! :)

  • Reply
    Riley Wofford
    August 10, 2014 at 9:48 am

    Great tips for making pizza dough! This recipe looks amazing – I LOVE pecorino! Thanks and congrats on 4 years!!

  • Reply
    ami@naivecookcooks
    September 22, 2014 at 11:42 pm

    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!

  • Reply
    Ryan Gordon
    February 11, 2016 at 10:04 am

    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)?

  • Reply
    Anonymous
    February 14, 2016 at 4:30 pm

    I’m making this four our valentines day dinner

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