2021 Week 9 Newsletter
Recipe From A Couple Cooks
If you've never put eggs on a pizza before this may seem a little crazy but trust me, you'll never go back! This is such a great flex recipe as well- smear some pesto on the dough before adding the eggs and cheese, throw some chopped tomatoes on top, or roasted fennel! Round the whole meal out with a caprese or green salad on the side (or piled on top!).
1 ball of your favorite pizza dough
4 green onions
¾ cup shredded mozzarella cheese
½ cup shredded Pecorino Romano cheese
2 eggs
Olive oil
Kosher salt
Place a pizza stone in the oven and preheat to 475°F. OR preheat your pizza oven (here’s the pizza oven we use).
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.
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.
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.
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.