White Egg Pizza

Pecorino pizza with an effing egg on top.

scallions

3/4 cup shredded mozzarella

1/2 cup shredded pecorino

2 eggs

1 pizza dough (we recommend TJs…for everything)

olive oil for drizzly

salt

How to do it

Preheat the oven to 475 degrees, and if you have a pizza stone, put it in the oven to heat up.

Cut the green parts of the scallions and slice them down the middle so they turn into long ribbons. Sauté in some olive oil until they are a little wilty. We used about four scallions for one pizza.

Turn the heap of pizza dough into a nice flat circle using whatever tools you have (before we owned a rolling pin, we used an empty wine bottle. Anna also likes throwing the dough into the air just to see what happens.) Take the hot pizza stone out of the oven and carefully place the dough on it (or on a baking pan).

Pizza…assemble! Brush olive oil over the dough and sprinkle with salt. Do some more sprinkling with the two cheeses. Top with scallions. Then here comes the fun part CRACK TWO EGGS RIGHT ON THE PIZZA. Do a final sprinkle with a little more salt.

Put the pizza back in the oven and bake until egg white is set, egg yellow is still a little runny, and crust is nice and crispy (7-10 minutes). Slice up the pizza and watch the yolk splooge.