Florentine dairy-free pizza
- Preparation and cooking time
- Prep:
- Cook:
- Plus rising
- Easy
- Serves 2
Skip to ingredients
- 2 tbsp olive oilplus extra for drizzling
- 2 garlic clovessliced
- 400g can chopped tomatoes
- 400g frozen spinachdefrosted
- toppings of your choice- anchovies, olives, capers, pepperoni, artichoke hearts, grilled peppers
- 2 eggs
- small handful basil leaves
- 2 handfuls rocket
- juice ½ lemon
For the base
Nutrition: per serving
- kcal827
- fat17g
- saturates2g
- carbs140g
- sugars9g
- fibre12g
- protein28g
- salt3.4g
Method
step 1
To make the base, tip the flour into the bowl of a table-top mixer (or food processor with a dough attachment). Add 1 tsp salt to one side of the bowl and the yeast to the other. Add 275ml lukewarm water and mix on slow until a sticky dough forms. Turn up the mixer for 5-6 mins until an indent pushed into the dough pops out quickly. Put the dough in a lightly oiled bowl, then cover and leave in a warm place to prove until doubled in size.
step 2
Meanwhile, heat the oil in a frying pan and sizzle the garlic for a few secs, then tip in the tomatoes, season and simmer for 5 mins until the sauce has thickened.
step 3
Heat oven to 220C/200C fan/gas 7. Knead the dough for a few mins, then halve and roll each half as thinly as possible. Lay each base on a baking sheet dusted with the semolina. Divide the tomato sauce between the pizzas, spreading almost to the edge. Dot over the spinach, add your toppings and drizzle with a little oil. Cook for 5 mins, then crack an egg onto each pizza. Swap the baking sheets, then cook for 10 mins more or until bases are cooked through. Drizzle the basil and rocket with a drop of oil and the lemon juice. Scatter over the pizza before eating.
