Florentine dairy-free pizza

• olive oil↗2 tbsp tbsp

  plus extra for drizzling

• garlic cloves↗2 2

  sliced

• can chopped tomatoes400g g
• frozen spinach↗400g g

  defrosted

• toppings of your choice- anchovies, olives, capers, pepperoni, artichoke hearts, grilled peppers
• eggs↗2 2
• basil leaves↗small handful

  small handful

• handfuls rocket↗2 2
• juice ½ lemon
• strong white flour↗350g g
• sachet fast-action dried yeast↗7g g
• coarse or fine semolina1 tbsp tbsp

Step-by-step instructions

1. 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. 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. 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.