Egg Pizza with Scallions

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.

Egg Pizza with Scallions

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(15 votes, average: 4.27 out of 5)

4.3 from 15 reviews

• Author: a Couple Cooks
• Prep Time: 1 hour
• Cook Time: 10 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 pizza (8 slices) 1x

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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.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Follow the Best Pizza Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
2. Place a pizza stone in the oven and preheat to 475°F. OR preheat your pizza oven (here’s the pizza oven we use).
3. 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.
4. 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. 
5. 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.
6. 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

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