When Matt was in his post-bacc program last year, he would always make sure he was prepared enough for his exams to be able to relax the night before. This usually meant making a nice (and often elaborate) meal, and that was always perfectly alright with me. I only hope I can be so disciplined when I start my classes in a month.

He just finished up his last class before starting med school in the fall, so, like normal people (ha), we celebrated the night before his last exam. Because we had been talking about it for awhile, we set out to recreate the amazing meal we had at City House in Nashville last year.


Matt got this incredible Barbaresco to go with our meal. We’ve been impressed by all of the De Forville wines we’ve tried, but this one took the cake.

Kale Salad

We started with a Kale Salad with Lemon and Pecorino.

Bread Gnocchi

Then we had Bread Gnocchi with Cauliflower Ragu and Pecorino. Matt has perfected his bread gnocchi over the past year through lots of trial and error. I’m trying to get him to guest blog soon!


Finally, we recreated City House’s Pizza with Peas, Potato, Spring Onion, Chilies, and Pecorino. We make quite a bit of pizza and I’m not sure how it’s never made it on the blog. It’s time.

Pizza Dough_4962

We’ve experimented with many pizza dough recipes and our favorite lately has been Jim Lahey’s No Knead recipe. It puffs up beautifully around the edges and is thin and crisp in the middle. The dough takes two seconds to put together and I’ve found it to be pretty foolproof as long as you give it plenty of time to rise. We always just make it the night before we plan on using it.

Jim Lahey’s cooking method does a wonderful job of mimicking the effect of an industrial pizza oven. He uses a pizza stone that he first preheats in a very hot – like 550 degrees hot – oven. Then he switches the oven to broil to actually cook the pizza.

Pizza Dough

When the pizza stone is ready, we carefully stretch out the dough using Jim Lahey’s method, as shown in the video with the recipe. The key (which Matt does better than I do) is to use your knuckles to stretch it out in order to get it thin enough on the inside without tearing it or ruining the beautiful puffy outer crust.

Pizza Dough_4974

After it’s stretched out, we carefully lay it out on a floured pizza paddle. For this particular pizza, we first carefully brushed some olive oil over the dough.

Pizza Dough_4975

Next came the toppings. Like at City House, we used boiled yukon gold potatoes, peas, thinly sliced spring onions, and a fresh chili pepper. We drizzled a little more olive oil over the top along with a generous pinch of salt, and off to the oven it went. Once we transferred the dough to the pizza stone, we cracked an egg in the middle.


A dusting of pecorino after it came out of the oven finished it off. If you’re one of those people who think potatoes have no place on pizza, this combination might just change your mind.


The egg turned out perfectly runny, and we both agreed we should probably add at least one more egg next time because…why not. I think runny egg yolks make everything better.

Pizza with Peas, Potato, Spring Onion, Chilies, and Pecorino

Yield: 1 pizza large enough for 2 people


  • 1/2 recipe for Jim Lahey's No Knead Pizza Dough
  • Olive oil
  • Yukon gold potatoes, peeled, boiled, and cut into small pieces
  • Frozen peas, defrosted
  • Spring onions (white parts only), thinly sliced
  • Fresh chili, thinly sliced (dried pepper flakes would work as well)
  • Salt
  • 1 egg
  • Freshly grated pecorino cheese


  • Place a large pizza stone on a rack about 8-inches from the top of the oven and preheat it to 550°F. When the stone is hot, turn the broiler on high.
  • Carefully stretch the pizza dough into a disk and place on a floured pizza peel. Brush the dough with a thin layer of olive oil, being careful not to tear it. Evenly spread out the toppings, leaving a little space for the egg in the middle. Drizzle more olive oil on top.
  • Carefully transfer the dough to the pizza stone in the oven and crack an egg into the middle. Close the oven and cook until the top is charred, which will just take a few minutes. Monitor closely because it might take more or less time depending on your oven.
  • Remove and transfer to a cutting board. Dust with freshly grated pecorino cheese and serve immediately.


I didn't include measurements for the toppings because I think you should use as much or as little as you like.

We used a Thai bird chili for our pizza, but I would recommend something more mild like a red fresno chili or even dried chili flakes.

One trick we do sometimes is to prick the egg whites with a fork about halfway through cooking to expose them to the heat, ensuring that the whites get cooked all the way through. (Just be careful not to prick the yolk!)

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