Name: Florentine dairy-free pizza
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2
Cuisine: Italian
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

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Florentine dairy-free pizza

Florentine dairy-free pizza

Good Food team

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Serves 2

Easy

Prep: 25 mins

Cook: 20 mins

Plus rising

A star rating of 4.7 out of 5.3 ratingsRate

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Hit your 5-a-day target in one go with this crisp pizza piled high with veg, suitable for the lactose-intolerant

Dairy-free

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Ingredients

Nutrition

Units:

MetricUS

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

For the base

350g strong white flour
7g sachet fast-action dried yeast
1 tbsp coarse or fine semolina

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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.

Recipe from Good Food magazine, February 2012

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A star rating of 4.7 out of 5.3 ratings

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