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
Difficulty and servings
Serves 2
Easily doubled
Preparation and cooking times
Prep 25 mins
Cook 20 mins
plus rising
- 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.
PER SERVING
827 kcalories, protein 28g, carbohydrate 140g, fat 17 g, saturated fat 2g, fibre 12g, sugar 9g, salt 3.4 g
Recipe from Good Food magazine, February 2012.
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http://www.bbcgoodfood.com/recipes/1898648/
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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
FOR THE BASE
- 350g strong white flour
- 7g sachet fast-action dried yeast
- 1 tbsp coarse or fine semolina
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Difficulty and servings
Serves 2
Easily doubled
Preparation and cooking times
Prep 25 mins
Cook 20 mins
plus risingIngredients
- 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
PER SERVING
827 kcalories, protein 28g, carbohydrate 140g, fat 17 g, saturated fat 2g, fibre 12g, sugar 9g, salt 3.4 g
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19 January 2012
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