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Florentine dairy-free pizza

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

  • Prep: 25 mins
    Cook: 20 mins
    Plus rising
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 827
  • Carbohydrates 140
  • Saturated Fat 2
  • Sugar 9
  • Protein 28
  • Fat 17
  • Fibre 12
  • Salt 3.4

Nutrition per serving

  • Calories 827
  • Carbohydrates 140
  • Saturated Fat 2
  • Sugar 9
  • Protein 28
  • Fat 17
  • Fibre 12
  • Salt 3.4

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

Method

  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.

  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.

  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.

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