Florentine dairy-free pizza

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N/A

Source

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.