Closed White Pizza with Pecorino, Scallions, and Egg

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White Pizza with Pecorino, Scallions, and Egg


If possible, try to find Pecorino Romano cheese for this recipe - it really makes the dish!
by: a Couple Cooks

Serves: 1 pizza
WHAT YOU NEED

• 4 scallions (green onions)
• ¾ cup shredded mozzarella cheese
• ½ cup shredded Pecorino Romano cheese
• 2 eggs
• 1 pizza dough
• Olive oil
• Kosher salt

WHAT TO DO

1. Prepare the dough using either the You do not have permission to view the full content of this post. Log in or register now.or You do not have permission to view the full content of this post. Log in or register now. methods (you also can knead by hand; follow this You do not have permission to view the full content of this post. Log in or register now. 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 ½ 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 You do not have permission to view the full content of this post. Log in or register now. for instructions). Place the dough on a floured You do not have permission to view the full content of this post. Log in or register now.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 ¾ cup mozzarella cheese, then ½ 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.

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