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Florentine dairy-free pizza

Florentine dairy-free pizza

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Rating: 5 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus rising
  • Easy
  • Serves 2

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

  • Dairy-free
Nutrition: per serving
NutrientUnit
kcal827
fat17g
saturates2g
carbs140g
sugars9g
fibre12g
protein28g
salt3.4g
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Ingredients

For the base

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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Overall rating

Rating: 5 out of 5.3 ratings
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