This white egg pizza with pecorino and scallions is one of the most delicious vegetarian pizza recipes you’ll find! Homemade artisan pizza at its finest.
This egg pizza is a pizza with a story: a story about how Alex and I fell in love and got married. And then on our honeymoon, we fell in love all over again…with artisan pizza! Since that time, we made a vow to each other to learn to make artisan pizza at home. It’s taken 10 years, but we did it! This egg pizza with pecorino and scallions is similar to an egg pizza we had on our honeymoon in Rome. The egg was unexpected to us 10 years ago, but today they’ve become much more common in America. Here’s how to make this white egg pizza with Pecorino cheese and scallions, and the photo of that very egg pizza that started it all!
Related:Homemade Pizza for Beginners | Homemade Pizza Recipes
The egg pizza that started it all
Obsession could be the right way to describe our passion for artisan pizza around here. Alex and my first “real” artisan 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. Egg pizza? At first we were wary, but it was fabulous. In fact, here’s a photo of that very egg pizza in Rome on our honeymoon.
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 even shot a video to show the dough consistency. And somewhere along the way, we started a food blog.
Related: 14 Egg Recipes for Dinner
How to make egg pizza
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, but since that’s not in season here we substituted scallion greens, aka green onion tops! They add just the right oniony garlic flavor and look lovely on top of the pizza.
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 an egg pizza.
Related: Our Favorite Pizza Topping Ideas
How to store egg pizza
Normally, you can store leftover pizza in the fridge for a few days or even freeze it for later. But because this homemade white pizza has eggs cracked on top, it’s really best eaten right away. As in, straight out of the oven. We’ve tried saving leftover egg pizza to eat the next day, and it just isn’t good (the runny yolk does not reheat well at all). So my best advice is to not even try and store this white pizza for later. Enjoy it right away and savor every last bite!
Tips for making the best homemade pizza:
Here are some of our new and improved tips for making the best artisan pizza at home:
- 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.
- Always use a pizza stone! What’s the best pizza stone? Here we share our recommendation and a few care tips.
- We LOVE this pizza peel with sliding canvas. One of the few kitchen tools that lives up to it’s claims!
For More:How to make artisan pizza
Looking for homemade pizza recipes?
This egg pizza is a standout in our homemade pizza recipes on A Couple Cooks. Here are a few of our other favorites:
- Best Margherita Pizza Recipe
- Perfect Neapolitan Pizza
- Loaded Mexican Pizza
- Best Ever Taco Pizza
- Artichoke & Cherry Tomato Pizza
- Our Best Vegan Pizza
- Veggie Pizza with Avocado
- Italian Pizza with Pesto
- Best Anchovy Pizza
- Best Homemade Pizza Dough
- KitchenAid Pizza Dough
- Quick Pizza Dough in a Food Processor
- Want a quick pizza dough without yeast? Rye Pizza Dough Cracker Crust
Looking for vegetarian Italian recipes?
- Easy Calzone Recipe
- Best Homemade Pizza Sauce
- Creamy Pasta Marinara
- 5-Minute Gnocchi with Romesco Sauce
- Parmesan Truffle Risotto
This recipe is…
This egg pizza with scallions is vegetarian.
PrintEgg Pizza with Scallions
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 pizza (8 slices) 1x
Description
This white egg pizza with pecorino and scallions is one of the most delicious vegetarian pizza recipes you’ll find! Homemade artisan pizza at its finest.
Ingredients
- 1 ball Best Pizza Dough (or Food Processor Dough or Thin Crust Dough)
- 4 scallions (green onions)
- ¾ cup shredded mozzarella cheese
- ½ cup shredded Pecorino Romano cheese
- 2 eggs
- Olive oil
- Kosher salt
Instructions
- Follow the Best Pizza Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
- Place a pizza stone in the oven and preheat to 475°F. OR preheat your pizza oven (here’s the pizza oven we use).
- Prepare the toppings: Slice the green parts off of the scallions so they form long ribbons. In a small skillet, heat 1/2 tablespoon olive oil. Add the scallions and sauté until slightly tender, stirring, for 1 minute. Remove from the heat.
- When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
- Quickly assemble the pizza: Brush olive oil over the dough and sprinkle with kosher salt. Sprinkle with the mozzarella cheese, then the Pecorino cheese. Top with scallions. Carefully crack two eggs on top and sprinkle with a bit of kosher salt.
- Bake the pizza: Transfer the pizza to the pizza stone using the pizza peel, and bake until the egg white is set and the yolk is still runny, about 7 minutes.
Notes
If possible, try to find Pecorino Romano cheese for this recipe — it really makes the dish!
- Category: Main Dish
- Method: Baked
- Cuisine: Italian
Keywords: Pizza, Vegetarian Pizza, White Pizza, Italian Pizza, Artisan Pizza, egg pizza
36 Comments
Angela @ Eat Spin Run Repeat
August 6, 2014 at 8:03 amLong 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! :)
Sonja
August 6, 2014 at 11:37 pmSo great to hear from you, Angela! Thanks so much, and yes — you must try eggs on pizza! It’s quite delightful :)
Ileana
August 6, 2014 at 9:52 amBreakfast 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.
Sonja
August 6, 2014 at 11:38 pmThank 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!
Leah
August 6, 2014 at 9:54 amhappy 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!!
Sonja
August 6, 2014 at 11:40 pmThank 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!
Michelle @ Healthy Recipe Ecstasy
August 6, 2014 at 10:06 amI love eggs on everything, especially pizza! Congrats on your blogoversary!
Sonja
August 6, 2014 at 11:40 pmCouldn’t agree more about eggs! Thanks so much :)
Amy @ Parsley In My Teeth
August 6, 2014 at 10:48 amCongratulations 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!
Sonja
August 6, 2014 at 11:42 pmThank you, Amy! Glad to hear you have fond memories of Italian pizza too! :)
Katie @ Whole Nourishment
August 6, 2014 at 11:00 amCongratulations 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!
Sonja
August 6, 2014 at 11:42 pmOh 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!
Traders Point Creamery
August 6, 2014 at 12:04 pmCongratulations 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!
Sonja
August 6, 2014 at 11:44 pmThank 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!
Liz @ Floating Kitchen
August 6, 2014 at 2:49 pmLove this pizza. Happy 4 year blogiversary! I love your blog and can’t wait for another great 4 years!
Sonja
August 6, 2014 at 11:44 pmThanks so much, Liz – we appreciate it! Thank you for reading!
Katrina @ Warm Vanilla Sugar
August 6, 2014 at 2:57 pmThis is so exciting!! BIG congrats to you guys!! Plus, pizza is the best way to celebrate in my opinion :)
Sonja
August 6, 2014 at 11:45 pmThank you, Katrina!! We are so thankful for you and your encouraging comments. And I agree – who needs cake when you can celebrate with pizza? :)
Stephanie @ Girl Versus Dough
August 6, 2014 at 4:00 pmHappy 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. ;)
Sonja
August 6, 2014 at 11:46 pmThank you, Stephanie! You are an inspiration as well! We are so glad to know you :)
ali
August 6, 2014 at 9:03 pmOh 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!
Sonja
August 6, 2014 at 11:47 pmThank 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 :)
Tieghan
August 6, 2014 at 11:58 pmHappiest blog b-day!!
Pizza looks amazing. Love the fresh veggies and eggs!
victoria wesseler
August 7, 2014 at 11:24 amHave 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/
Alex
August 7, 2014 at 12:01 pmWe haven’t tried cake flour — thanks for the tip!
Sini | my blue&white kitchen
August 7, 2014 at 11:53 amCongrats 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!
molly yeh
August 8, 2014 at 11:45 amawww!! love you guys!!! happy four years to you!!!!!! i think a pizza celebration is the best celebration :)
Joyti
August 9, 2014 at 12:38 amCongratulations on the blog-versary! How lovely you and for us, your readers :)
And the pizza looks delicious, great way to celebrate!
Devi
August 9, 2014 at 9:58 amHeartiest Congratulations! Love your work. Wish you guys infinite years of healthy food n love.
Devi
Laura @ Blogging Over Thyme
August 9, 2014 at 5:51 pmHappy blog birthday!!! This pizza is spectacular! :)
Riley Wofford
August 10, 2014 at 9:48 amGreat tips for making pizza dough! This recipe looks amazing – I LOVE pecorino! Thanks and congrats on 4 years!!
[email protected]
September 22, 2014 at 11:42 pmSonja, 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!
Ryan Gordon
February 11, 2016 at 10:04 amI 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)?
Alex
February 11, 2016 at 10:15 amHi!
Unfortunately I’m not too familiar with cook times without a pizza stone. This article at from the Kitchn recommends a baking sheet / parchment paper method: http://www.thekitchn.com/how-to-make-really-good-pizza-at-home-cooking-lessons-from-the-kitchn-178384
Thanks for reading!
Anonymous
February 14, 2016 at 4:30 pmI’m making this four our valentines day dinner
Hannah Goicea
January 10, 2017 at 7:35 amThats amazing! My husband and I live here in Perugia, Italy. He is from here and I moved here after we got married. We are possibly moving back to the States in the coming years and we talk about how we would love to open something of our own business. The main one that we were totally scheming was a pizza place as well!! Italian pizza changes your life… haha and I suppose in our cases it motivates us to bring the REAL pizza to the States. Beautiful.
So grateful for your blog! Thank you!
God bless it!
Hannah G