Florentine dairy-free pizza

Florentine dairy-free pizza

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(2 ratings)

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Cooking time

Prep: 25 mins Cook: 20 mins Plus rising

Skill level

Easy

Servings

Serves 2

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
827
protein
28g
carbs
140g
fat
17g
saturates
2g
fibre
12g
sugar
9g
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

For the base

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

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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.

Recipe from Good Food magazine, February 2012

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Comments

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adrte's picture

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davem_lis's picture

Jodi

I make pizza every week and I think that this recipie uses too much water. For 350g of flour I would only use about 210ml of water and a splash of olive oil.

When it is mixed (I don't think it usually takes as long as 5-6 minutes), coat the ball in olive oil and leave it to prove.

sumont's picture

Hi Jodie

Olive oil is the answer! I add about 3 dessertspoons of olive oil to 500g flour when making my dough, so for 350 g 2 dessertspoons of oil would probably suffice.

walewein's picture
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I replaced the semolina with breadcrumbs - very easy to make and very good !

walewein's picture
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I replaced the semolina with breadcrumbs - very easy to make and very good !

flirtinflight's picture
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My 2nd attempt at making a pizza base and again the same problem. Can someone please tell me where I am going wrong? I always end up with a REALLY sticky dough that is impossible to get off my hands, never mind roll out. I have to smear it round a tray. Despite this, it does taste really good but I would like it to actually look like a pizza! Help!

angelafield's picture

Eggs are not dairy they are an animal byproduct.

1abi111's picture

eggs are not dairy! dairy is made from animals milk.

alison-oconnor's picture

'Dairy-free', apart from the eggs!!

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