Dairy-free dinner recipe for 2 people, takes only 20 mins; recipe has olive oil, garlic clove, chopped tomato, spinach, pepper, egg, basil leaf, rocket, lemon, white flour, fast-action dried yeast and semolina.
Florentine dairy-free pizza
Course: Dairy-free dinner
Servings
2
servings
Prep time
25 mins
Ingredients
- Garlic Clove: 2 garlic cloves, sliced
- Basil Leaf: small handful basil leaves
- Olive Oil: 2 tbsp olive oil, plus extra for drizzling
- Chopped Tomato: 400g can chopped tomatoes
- Pepper: toppings of your choice- anchovies, olives, capers, pepperoni, artichoke hearts, grilled peppers
- Egg: 2 eggs
- Rocket: 2 handfuls rocket
- Lemon: juice 1/2 lemon
- Spinach: 400g frozen spinach, defrosted
- Fast Action Dried Yeast: 7g sachet fast-action dried yeast
- White Flour: 350g strong white flour
- Semolina: 1 tbsp coarse or fine semolina
Directions
- 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.
