White Egg Pizza with Pecorino & 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 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: Everything about how to make artisan pizza at home!

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 shot a video to show the dough consistency. And somewhere along the way, we started a food blog.

How to make white 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; 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 an eggpizza.

Some new and improved pizza tips:

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.
• We LOVE this pizza peel with sliding canvas. One of the few kitchen tools that lives up to it’s claims!

For more details, see our post: Everything you need to know about making artisan pizza

Looking for artisan pizza recipes?

This egg pizza is a standout in our artisan pizza recipes on A Couple Cooks. Here are a few of our other favorite artisan pizza recipes:

• Perfect Neapolitan Pizza
• Loaded Mexican Pizza
• Very Veggie Vegan Pizza
• California Veggie Pizza
• Best Homemade Pizza Sauce
• Easy Calzone Recipe

Pizza dough

• Easy homemade pizza dough video
  
• Stand Mixer Method
• Food Processor Method

White Egg Pizza with Pecorino & Scallions

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(1 votes, average: 5.00 out of 1)

5 from 1 reviews

• Author: a Couple Cooks
• Prep Time: 1 hour
• Cook Time: 10 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 pizza
• Category: Main Dish
• Method: Baked
• Cuisine: Italian

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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

• 1 pizza 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. 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 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, 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 3/4 cup mozzarella cheese, then 1/2 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.

Notes

If possible, try to find Pecorino Romano cheese for this recipe – it really makes the dish!

Keywords: Pizza, Vegetarian Pizza, White Pizza, Italian Pizza, Pizza Oven, Vegetarian, Entertaining, Artisan Pizza

About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

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Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious.

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