Florentine dairy-free pizza

Name: Florentine dairy-free pizza
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 2 Tbsps olive oil, plus extra for drizzling; 2 garlic cloves, sliced; 400 grams chopped tomatoes; 400 grams frozen spinach, defrosted; 1 serving toppings- anchovies, olives, capers, pepperoni, artichoke hearts, grilled peppers; 2 eggs; 1 small handful basil leaves; 2 handfuls rocket; 1 juice lemon; 350 grams strong white flour; 7 grams sachet fast-action dried yeast; 1 Tbsp coarse or fine semolina

Florentine dairy-free pizza might be just the main course you are searching for. One portion of this dish contains roughly 37g of protein, 22g of fat, and a total of 971 calories. This recipe serves 2. Head to the store and pick up olive oil, toppings- anchovies, canned tomatoes, and a few other things to make it today. It is a pretty expensive recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a dairy free and pescatarian diet.

Instructions

To make the base, tip the flour into the bowl of a table-top mixer (or food processor with a dough attachment).

Ingredients you will need

Dough

All Purpose Flour

Base

Equipment you will use

Food Processor

Blender

Bowl

Add 1 tsp salt to one side of the bowl and the yeast to the other.

Ingredients you will need

Yeast

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Dough

Water

Equipment you will use

Blender

Put the dough in a lightly oiled bowl, then cover and leave in a warm place to prove until doubled in size.

Ingredients you will need

Dough

Equipment you will use

Bowl

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.

Ingredients you will need

Tomato

Garlic

Sauce

Cooking Oil

Equipment you will use

Frying Pan

Heat oven to 220C/200C fan/gas

Equipment you will use

Oven

Knead the dough for a few mins, then halve and roll each half as thinly as possible.

Ingredients you will need

Dough

Roll

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.

Ingredients you will need

Tomato Sauce

Semolina

Spinach

Base

Egg

Cooking Oil

Equipment you will use

Baking Sheet

Drizzle the basil and rocket with a drop of oil and the lemon juice. Scatter over the pizza before eating.

Ingredients you will need

Lemon Juice

Arugula

Basil

Cooking Oil

Equipment

Ingredients

Servings:

2Tbsps

olive oil, plus extra for drizzling 2

garlic cloves, sliced 400grams

chopped tomatoes 400grams

frozen spinach, defrosted 1serving

toppings- anchovies, olives, capers, pepperoni, artichoke hearts, grilled peppers 2

eggs 1small handful

basil leaves 2handfuls

rocket 1

juice lemon 350grams

strong white flour 7grams

sachet fast-action dried yeast 1Tbsp

coarse or fine semolina

Recommended wine: Sangiovese, Barbera Wine, Shiraz

Pizza can be paired with Sangiovese, Barbera Wine, and Shiraz. The best wine for pizza depends on the toppings! Red sauce pizza will call for a red wine with some acidity, such as a barberan or sangiovese. Add pepperoni or sausage and you can go bolder with a syrah. The Cardella Winery Sangiovese with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.