This protein pizza with pecorino cheese and spring onions is one of the most delicious vegetarian pizza recipes you’ll find! Homemade artisanal 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 artisanal pizza! Since then we have set out to learn how to make homemade pizza at home. It took 10 years, but we made it! This egg pizza with pecorino and spring onions is similar to an egg pizza we had on our honeymoon in Rome. The egg was unexpected for us 10 years ago, but today it has become much more common in America. Here’s how to make this egg white pizza with pecorino cheese and spring onions, and the photo of this egg pizza that started it all!
Related:Homemade Pizza for Beginners | Homemade pizza recipes
The egg pizza that started it all
obsession might be the right way to describe our passion for artisanal pizza here. Alex and my first “real” artisan pizza together were in Rome in 2007. We were on our honeymoon and according to the guide, we went to the best pizzeria in town. The crust was thin and crispy, the sauce deliciously flavorful, there was an egg on top. egg pizza? At first we were suspicious but it was fabulous. In fact, here is a picture of this egg pizza in Rome during our honeymoon.
This experience sparked a deep interest (obsession with the slash) in artisanal Italian-style pizza. We didn’t really feel like eating at the time, but we came home and planned the pizzeria we wanted to open. But first we had to figure out how to do it ourselves. The perfect pizza takes years to perfect (if we had known that back then, I’m not sure we would have started). But after a lot of trial and error, we figured out how to make a pizza crust using the stand mixer and food processor. Alex even made a video to show the consistency of the batter. And eventually 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 while visiting Rome. Instead of tomato sauce, it is brushed with olive oil and topped with cheese. The pizza we had was topped with asparagus but as it’s not in season here we substituted scallions ie scallions! They add just the right onion and garlic flavor and are gorgeous on pizza.
The Pecorino Romano cheese here is key – try to find it at your nearest grocery store as the flavor is unlike anything else! (We found ours at Trader Joe’s.) And the egg—just like our first romaine pizza, it’s irresistible and turns an egg pizza into a creamy, gooey mess.
Related: Our favorite pizza topping ideas
How to store egg pizza
You can usually store leftover pizza in the fridge for a few days or even freeze it for later use. But because this homemade white pizza has beaten eggs on top, it’s best eaten right away. As in, straight from the oven. We’ve tried saving leftover egg pizza to eat the next day and it just isn’t good (the runny yolk doesn’t reheat well at all). So my best advice is don’t even try to save that white pizza for later. Enjoy it immediately and savor every last bite!
Tips for the best homemade pizza:
Here are some of our new and improved tips for making the best homemade pizza at home:
- If you’re really committed, get some Tipo 00 flour. It’s authentically Italian and we find that it makes the texture of the crust even smoother.
- We started preparing our dough a few days before we were going to eat it and left it in the fridge for 2-3 days to soften and balance the flavor.
- Always use a pizza stone! Which is the best pizza stone? Here we share our recommendation and some maintenance tips.
- We LOVE this Sliding Lid Pizza Peel. One of the few kitchen utensils that lives up to its claims!
For more:How to make an artisanal pizza
Looking for homemade pizza recipes?
This egg pizza stands out in our homemade pizza recipes on A Couple Cooks. Here are some of our other favorites:
Looking for vegetarian Italian recipes?
This recipe is…
This pizza with egg and green onions is vegetarian.
The description
This protein pizza with pecorino cheese and spring onions is one of the most delicious vegetarian pizza recipes you’ll find! Homemade artisanal pizza at its finest.
- Follow the Best Pizza Dough recipe to prepare the dough. (It takes about 15 minutes and 45 minutes to rest.)
- Place a pizza stone in the oven and preheat to 475°F. OR preheat your pizza oven (this is the pizza oven we use).
- Preparation of the toppings: Cut the green parts of the spring onions so that they form long ribbons. In a small pan, heat ½ tablespoon olive oil. Add spring onions and sauté, stirring, until slightly softened, 1 minute. Remove from fire.
- When the oven is done, dust a pizza peel with corn or semolina flour. (If you don’t have a pizza peel, you can use a rimmed baking sheet or the back of a rimmed baking sheet. But a pizza peel is worth the investment!) Roll out the dough in a circle; For instructions, see How to stretch pizza dough. Then carefully place the dough on the pizza peel.
- Assemble pizza quickly: Brush the dough with olive oil and sprinkle with kosher salt. Sprinkle with mozzarella cheese, then pecorino cheese. Garnish with spring onions. Carefully crack two eggs on top and sprinkle with some kosher salt.
- Bake pizza: Place the pizza on the pizza stone with the pizza peel and bake for about 7 minutes until the egg white is firm and the yolk is still runny.
Remarks
If possible, try to find Pecorino Romano cheese for this recipe – it really makes it!
- Category: main course
- Method: Cooked
- Kitchen: Italian
Keywords: Pizza, Vegetarian Pizza, White Pizza, Italian Pizza, Artisan Pizza, Egg Pizza
