FLORENTINE DAIRY-FREE PIZZA

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 ½ lemon
  

For the base

• 350g strong white flour
• 7g sachet fast-action dried yeast
• 1 tbsp coarse or fine semolina

How to Make

1.To make the base, tip the flour into the bowl of a table-top mixer (or food processor with a dough attachment). Add 1 tsp salt to one side of the bowl and the yeast to the other. 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. Put the dough in a lightly oiled bowl, then cover and leave in a warm place to prove until doubled in size.

2.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.

3.Heat oven to 220C/200C fan/gas 7. Knead the dough for a few mins, then halve and roll each half as thinly as possible. 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. Drizzle the basil and rocket with a drop of oil and the lemon juice. Scatter over the pizza before eating and enjoy.

Nutrition: per serving

• kcal827
• fat17g
• saturates2g
• carbs140g
• sugars9g
• fibre12g
• protein28g
• salt3.4g