Introduction

This Florentine dairy-free pizza is a flavorful and vibrant take on a classic favorite, perfect for anyone avoiding dairy without sacrificing taste. With a crispy base, tangy tomato sauce, wilted spinach, and your choice of savory toppings, it’s a delightful homemade treat. The addition of eggs and fresh greens adds a satisfying finish that’s both hearty and fresh.

The image shows a thin pizza on a round wooden board with a white marbled surface beneath. The pizza has a golden-brown crust as the base layer, topped with red tomato sauce spread evenly. On top, there is a layer of dark green leafy vegetables, black olives, and melted cheese. In the middle, there is a sunny side up egg with a bright yellow yolk and white edges. Fresh green arugula leaves and basil are scattered on the top for garnish. A woman's hand holds a slice of pizza pulled slightly away from the rest. The background includes a white surface with some eggshells and a pizza cutter nearby. Photo taken with an iphone --ar 4:5 --v 7

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 of ½ lemon

350g strong white flour

7g sachet fast-action dried yeast

1 tbsp coarse or fine semolina

Instructions

Step 1: To make the dough, place the flour into the bowl of a stand mixer or food processor with a dough attachment. Add 1 tsp salt to one side of the bowl and the yeast to the other. Pour in 275ml lukewarm water. Mix on slow speed until a sticky dough forms, then increase the speed and mix for 5-6 minutes until the dough passes the windowpane test (an indent springs back quickly).

Step 2: Transfer the dough to a lightly oiled bowl, cover it, and leave it in a warm place to rise until doubled in size, about 1 hour.

Step 3: While the dough is proving, heat 2 tbsp olive oil in a frying pan over medium heat. Sizzle the sliced garlic for a few seconds until fragrant, then add the chopped tomatoes. Season with salt and pepper, and simmer for 5 minutes until the sauce thickens.

Step 4: Preheat your oven to 220°C (200°C fan, gas mark 7). Once the dough has risen, knead it lightly on a floured surface, then divide into two equal portions.

Step 5: Roll each portion as thinly as possible, then place separately on baking sheets dusted with semolina to prevent sticking.

Step 6: Spread the tomato sauce evenly over each base, leaving a small border around the edges. Dot with the defrosted spinach and arrange your chosen toppings. Drizzle a little olive oil over the pizzas.

Step 7: Bake the pizzas for 5 minutes. Then carefully crack an egg onto each pizza. Swap the baking sheets for even cooking, and bake for an additional 10 minutes or until the bases are cooked through and the eggs are just set.

Step 8: Toss the basil leaves and rocket with a small drizzle of olive oil and the lemon juice. Scatter the greens over the hot pizzas just before serving for a fresh finish.

Tips & Variations

For a quicker dough rise, place the bowl in a slightly warm (not hot) oven or near a radiator.

Swap rocket with baby spinach or arugula if preferred for different flavor profiles.

Add chili flakes or smoked paprika to the tomato sauce for a spicy kick.

Use gluten-free flour blends if avoiding gluten, adjusting water as needed for consistency.

Try vegan egg substitutes if you want to keep the pizza completely plant-based.

FAQs

Can I prepare the dough in advance?

Yes, you can make the dough the day before, cover it tightly, and refrigerate it overnight. Bring it back to room temperature before rolling out and topping.

What if I don’t have a stand mixer or food processor?

You can mix the dough by hand using a large bowl and wooden spoon, then knead on a floured surface for about 10 minutes until smooth and elastic.