Description
A delicious Florentine dairy-free pizza featuring a homemade thin crust topped with a garlicky tomato sauce, sautéed spinach, your choice of savory toppings, and finished with fresh basil, rocket, and a perfectly baked egg on top. This recipe uses olive oil instead of dairy, making it ideal for those seeking a dairy-free Italian-inspired meal with fresh, vibrant flavors.
Ingredients
Scale
For the Pizza 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 and drizzling)
For the Sauce and Toppings
- 2 tbsp olive oil
- 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
Instructions
- Prepare the Dough: In the bowl of a table-top mixer or food processor with a dough attachment, tip in the strong white flour. Add 1 tsp salt to one side of the bowl and the dried yeast sachet to the other. Pour in 275ml lukewarm water and mix on slow speed until the dough starts to come together and is sticky.
- Knead the Dough: Increase the mixer speed and knead the dough for 5-6 minutes until it is smooth and elastic. Test readiness by pushing a finger into the dough—if the indent springs back quickly, it’s ready.
- First Proof: Transfer the dough to a lightly oiled bowl, cover it with a cloth, and leave in a warm place to prove until it has doubled in size, approximately 1 hour.
- Make the Tomato Sauce: While the dough proofs, heat 2 tbsp olive oil in a frying pan over medium heat. Add the sliced garlic cloves and sizzle for a few seconds until fragrant. Add the chopped tomatoes, season with salt and pepper, then simmer for 5 minutes until the sauce thickens slightly.
- Preheat the Oven: Heat your oven to 220°C (200°C fan) or gas mark 7.
- Shape the Dough: Once the dough has doubled, turn it out onto a floured surface and knead lightly for a few minutes. Divide the dough into two halves and roll each as thin as possible into a round or oval shape.
- Prepare the Pizza Bases: Place each base onto a baking sheet dusted with semolina to prevent sticking. Spread the tomato sauce evenly onto each base, leaving a small border around the edge.
- Add the Toppings: Evenly distribute the defrosted spinach over each pizza, then add your choice of toppings such as anchovies, olives, capers, pepperoni, artichoke hearts, and grilled peppers. Drizzle a little olive oil over the top.
- Initial Bake: Place the pizzas into the preheated oven and bake for 5 minutes to start cooking the base and toppings.
- Add the Eggs: Carefully crack one egg onto each pizza, then swap the baking sheets to ensure even cooking. Bake for an additional 10 minutes, or until the pizza bases are cooked through and the eggs are set to your liking.
- Finish and Serve: While the pizzas bake, toss the basil leaves and rocket with a drop of olive oil and the juice of half a lemon. Once pizzas are done, scatter the dressed basil and rocket on top for a fresh, peppery finish. Serve immediately.
Notes
- For a crispier crust, roll the dough as thinly as possible and ensure your oven is fully preheated before baking.
- You can customize the pizza toppings to suit your preferences, keeping it dairy-free as needed.
- Ensure eggs are fresh and handle carefully when cracking onto the pizzas to keep yolks intact.
- If you don’t have a mixer, knead the dough by hand for 10-12 minutes until smooth and elastic.
- Use semolina on baking sheets to prevent sticking and add a slight crunch to the base.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: Florentine pizza, dairy-free pizza, spinach pizza, homemade pizza dough, Italian pizza recipe, egg-topped pizza, dairy-free Italian food
