This month, we’re featuring egg recipes, and for our final installment, we chose a delicious pizza from Sonja and Alex Overhiser of A Couple Cooks. The crust is slathered with olive oil instead of the traditional tomato sauce, then topped with salty cheese and finished with runny eggs on top. It requires only a handful of ingredients, but the combination of flavors packs a punch. Here’s how to make it…
White Pizza with Pecorino, Scallions and Egg
by Sonja and Alex Overhiser of A Couple Cooks
Our 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.
This experience started a deep interest (slash obsession) with artisan, Italian-style pizza. We flew home scheming about the pizza place we wanted to open. But first, we had to figure out how to make pizza ourselves. It took us years to perfect, but after lots of trial and error, we developed our own recipe for pizza crust, and learned that the best toppings are the simplest. This recipe is based on a pizza we had in Rome last year. Instead of tomato sauce, it’s brushed with olive oil. The Pecorino Romano cheese is the key to its distinct flavor. And the egg: just like our first Roman pizza, it’s irresistible, and makes for a creamy, gooey mess of a pizza.
4 scallions (green onions)
3/4 cup shredded mozzarella cheese
1/2 cup shredded Pecorino Romano cheese
1 pizza dough (we like this homemade recipe, or you can buy ready-made dough)
Prepare your preferred pizza dough. Place a pizza stone in the oven and preheat to 475F.
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, stretch the dough into a circle. Place the dough on a floured pizza peel or take your pizza stone out of the oven and carefully place the dough on it.
Quickly assemble the pizza by brushing olive oil over the dough and sprinkling 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 more of kosher salt.
Transfer the pizza to the oven, and bake until the egg white is set and the yolk is still runny, about 7 minutes.
Thanks so much, Sonja and Alex!