Description
This Florentine dairy-free pizza features a crispy homemade white flour base topped with a rich garlic tomato sauce, defrosted spinach, and a selection of savory toppings like anchovies, olives, and pepperoni. Finished with baked eggs and fresh basil and rocket tossed in lemon juice and olive oil, this pizza is a flavorful, dairy-free twist on the classic Florentine style.
Ingredients
Scale
For the Dough
- 350g strong white flour
- 7g sachet fast-action dried yeast
- 1 tsp salt
- 275ml lukewarm water
- 1 tbsp coarse or fine semolina (for dusting)
- Olive oil for greasing
For the Tomato Sauce
- 2 tbsp olive oil, plus extra for drizzling
- 2 garlic cloves, sliced
- 400g can chopped tomatoes
- Salt and pepper, to season
Toppings and Garnish
- 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
Instructions
- Prepare the Dough: Tip the strong white flour into a tabletop mixer bowl or food processor with a dough attachment. Add 1 tsp salt to one side of the bowl and the dried yeast to the other. Pour in 275ml lukewarm water and mix on a slow speed until a sticky dough forms. Increase the speed and knead for 5-6 minutes until the dough is smooth and elastic, indicated when a finger indent bounces back quickly.
- First Proofing: Transfer the dough to a lightly oiled bowl and cover it with a clean kitchen towel or plastic wrap. Place it in a warm spot to prove until it doubles in size, about 1 to 1.5 hours.
- Make the Tomato Sauce: While the dough is proving, heat 2 tablespoons of olive oil in a frying pan. Sizzle the sliced garlic for a few seconds until fragrant. Add the canned chopped tomatoes, season with salt and pepper, then simmer gently for 5 minutes until the sauce thickens slightly. Remove from heat.
- Preheat Oven and Shape Dough: Heat your oven to 220°C (200°C fan)/gas mark 7. Once the dough has doubled, turn it out onto a lightly floured surface and knead for a few minutes to release air. Divide it into two equal portions and roll each half as thinly as possible into pizza bases.
- Prepare Baking Sheets and Add Sauce: Dust two baking sheets with semolina to prevent sticking. Lay the rolled dough bases onto the sheets. Spread the tomato sauce evenly over each base, spreading almost to the edges.
- Add Toppings and Bake Initial 5 Minutes: Dot the defrosted spinach over the sauce, then scatter your choice of toppings such as anchovies, olives, capers, pepperoni, artichoke hearts, or grilled peppers. Drizzle a little olive oil over the pizza. Place the baking sheets in the oven and cook for 5 minutes.
- Add Eggs and Continue Baking: Carefully crack one egg onto each pizza base. Swap the baking sheets for even cooking and bake for an additional 10 minutes, or until the pizza bases are cooked through and the egg whites are set.
- Prepare the Salad Garnish: Drizzle the basil leaves and rocket with a little olive oil and the juice of half a lemon. Toss lightly to combine.
- Serve: Scatter the dressed basil and rocket over each pizza just before serving for a fresh, vibrant finish.
Notes
- You can customize the toppings to your preference, including a variety of vegetables or proteins, just ensure they suit the dairy-free dietary requirement.
- If you prefer, you can swap the strong white flour for bread flour for a chewier base.
- Make sure the spinach is well-drained after defrosting to avoid soggy pizza bases.
- Adjust the baking times slightly depending on your oven and how thinly you roll your dough.
- This recipe yields two medium-sized pizzas perfect for sharing.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Pizza
- Method: Baking
- Cuisine: Italian
Keywords: Florentine pizza, dairy-free pizza, homemade pizza, spinach pizza, tomato sauce pizza, easy pizza dough, Italian pizza recipe
