Florentine dairy-free pizza
By Good Food
Hit your 5-a-day target in one go with this crisp pizza piled high with veg, suitable for the lactose-intolerant
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Prep:25 mins
Cook:20 mins
Plus rising - Serves 2
- Easy
Nutrition per serving
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kcal 827
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fat 17g
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saturates 2g
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carbs 140g
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sugars 9g
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fibre 12g
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protein 28g
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salt 3.4g
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
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.
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.
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.
