Introduction

This Florentine dairy-free pizza offers a deliciously fresh twist on a classic favorite. Packed with vibrant spinach, flavorful tomato sauce, and your choice of savory toppings, it’s easy to make and perfect for sharing. The addition of eggs and fresh greens finishes it with a bright, satisfying touch.

A pizza is shown with a thin golden brown crust on a round wooden board placed on a white marbled surface. The pizza has a red tomato sauce base covered by a layer of melted cheese. On top, there is a cooked egg with a bright yellow yolk centered near the slice edge, surrounded by dark green leafy vegetables and fresh arugula leaves scattered across the pizza. There are also black olives and slices of green vegetable adding texture. A slice is slightly pulled away, showing a woman’s hand holding it. Behind the board, there is a metal pizza cutter and eggshells. 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

1 tsp salt

275ml lukewarm water

Instructions

Step 1: In a mixing bowl, add the flour with 1 tsp salt on one side and the yeast on the other. Pour in 275ml lukewarm water and mix slowly until a sticky dough forms. Knead for 5-6 minutes until the dough is smooth and springs back when pressed.

Step 2: Place the dough in a lightly oiled bowl, cover, and leave in a warm spot to prove until doubled in size.

Step 3: While the dough rises, heat 2 tbsp olive oil in a frying pan and gently sizzle the sliced garlic for a few seconds. Add the chopped tomatoes, season with salt and pepper, and simmer for 5 minutes until the sauce thickens.

Step 4: Preheat the oven to 220°C (200°C fan)/Gas mark 7. Knead the dough briefly, divide in half, and roll each portion out very thinly on a baking sheet dusted with semolina.

Step 5: Spread the tomato sauce over each base, leaving a small edge. Scatter the defrosted spinach and your chosen toppings evenly across both pizzas. Drizzle a little olive oil on top.

Step 6: Bake for 5 minutes. Then carefully crack an egg onto each pizza and swap the baking sheets between racks.

Step 7: Continue baking for 10 more minutes, or until the bases are cooked through and the eggs are set to your liking.

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

Tips & Variations

For a gluten-free option, substitute the flour with a gluten-free flour blend designed for bread making.

Try adding vegan cheese if you want extra creaminess without dairy.

Use fresh spinach instead of frozen if available, just sauté briefly before adding.

Swap the eggs for scrambled tofu to keep the pizza dairy-free and vegan-friendly.

Adjust toppings based on what you have on hand to make the pizza your own.

FAQs

Can I make the dough by hand if I don’t have a mixer?

Yes, the dough can be mixed and kneaded by hand. It may take a little longer to develop the gluten, so knead for about 10 minutes until smooth and elastic.