Name: Florentine dairy-free pizza
Prep time: 25 min
Cook time: 25 min
Yield: 2
Ingredients: 2 tbsp olive oil , plus extra for drizzling -; 2 garlic cloves , sliced -; 400g can chopped tomatoes -; 400g frozen spinach , defrosted -; toppings of your choice- anchovies, olives, capers, pepperoni, artichoke hearts, grilled peppers -; 2 eggs -; small handful basil leaves -; 2 handfuls rocket -; juice ½ lemon -; 350g strong white flour -; 7g sachet fast-action dried yeast -; 1 tbsp coarse or fine semolina -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Florentine dairy-free pizza

1. 2 tbsp olive oil , plus extra for drizzling -

2. 2 garlic cloves , sliced -

3. 400g can chopped tomatoes -

4. 400g frozen spinach , defrosted -

5. toppings of your choice- anchovies, olives, capers, pepperoni, artichoke hearts, grilled peppers -

6. 2 eggs -

7. small handful basil leaves -

8. 2 handfuls rocket -

9. juice ½ lemon -

10. 350g strong white flour -

11. 7g sachet fast-action dried yeast -

12. 1 tbsp coarse or fine semolina -

How to cook deliciously - Florentine dairy-free pizza

1. Stage

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.

2. Stage

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.

3. Stage

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.