Florentine Dairy-Free Spinach Pizza with Egg and Toppings Recipe

Introduction

This Florentine dairy-free pizza combines a crispy homemade base with a rich tomato and spinach topping. Enhanced with your favorite toppings and a perfectly cooked egg, it’s a fresh and satisfying meal that’s easy to prepare at home.

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

1. Step 1: Prepare the dough by tipping the flour into a mixer bowl or food processor with a dough attachment. Add 1 tsp salt to one side and the yeast to the other. Pour in the lukewarm water and mix slowly until a sticky dough forms. Increase speed and knead for 5-6 minutes until the dough is elastic and an indent springs back quickly.
2. Step 2: Place the dough in a lightly oiled bowl, cover it, and leave in a warm spot to prove until doubled in size.
3. Step 3: While the dough proves, heat 2 tbsp olive oil in a frying pan and quickly sizzle the sliced garlic. Add the chopped tomatoes, season to taste, and simmer for about 5 minutes until the sauce thickens.
4. Step 4: Preheat your oven to 220°C (200°C fan or gas mark 7). Once the dough has risen, knead it briefly, then divide into two equal pieces. Roll each piece as thin as possible on a baking sheet dusted with semolina.
5. Step 5: Spread the tomato sauce evenly over each base, leaving a small border. Distribute the defrosted spinach on top, add your chosen toppings, and drizzle with a little olive oil.
6. Step 6: Bake the pizzas for 5 minutes, then carefully crack an egg onto each. Swap the baking sheets and bake for another 10 minutes or until the bases are golden and cooked through.
7. Step 7: Toss the basil leaves and rocket with a little olive oil and lemon juice. Scatter over the cooked pizzas before serving for a fresh, vibrant finish.

Tips & Variations

• For extra flavor, add a pinch of chili flakes to the tomato sauce while it simmers.
• You can substitute rocket with baby spinach or arugula for a different green topping.
• If you don’t have a mixer, knead the dough by hand for 10 minutes until smooth and elastic.
• Try swapping the toppings to suit your preferences—vegan cheese or sun-dried tomatoes work well.

Storage

Store any leftover pizza covered in the refrigerator for up to 2 days. Reheat in an oven at 180°C for 5-7 minutes to restore crispiness. Avoid microwaving as it can make the base soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pizza gluten-free?

You can try using a gluten-free flour blend designed for bread baking, but results may vary. Be sure to check the yeast and other ingredients for gluten-free certification.

Can I prepare the dough ahead of time?

Yes, you can make the dough up to a day in advance and keep it covered in the fridge. Bring it back to room temperature before shaping and baking.

Florentine Dairy-Free Spinach Pizza with Egg and Toppings Recipe

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★★★★★

4.7 from 83 reviews

• Author: Noah
• Total Time: 1 hour 40 minutes
• Yield: 2 medium pizzas (serves 4) 1x
• Diet: Dairy-Free

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Description

This Florentine dairy-free pizza features a homemade thin crust topped with a rich tomato and garlic sauce, vibrant spinach, and an assortment of your favorite toppings. Finished with perfectly baked eggs, fresh basil, rocket, and a splash of lemon juice, this recipe offers a deliciously fresh and satisfying dairy-free alternative to traditional pizza.

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Ingredients

Scale 1x2x3x

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 lightly oiling bowl and drizzling)

Tomato Sauce

• 2 tbsp olive oil
• 2 garlic cloves, sliced
• 400g can chopped tomatoes
• Salt and pepper, to season

Toppings and Garnish

• 400g frozen spinach, defrosted
• Toppings of your choice such as anchovies, olives, capers, pepperoni, artichoke hearts, grilled peppers
• 2 eggs
• Small handful basil leaves
• 2 handfuls rocket
• Juice of ½ lemon

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Instructions

1. Prepare the dough: Place the strong white flour into the bowl of a tabletop mixer or a food processor fitted with a dough attachment. Add 1 tsp of salt to one side of the bowl and the dried yeast to the other side. Pour in 275ml of lukewarm water. Mix on slow speed until a sticky dough forms.
2. Knead the dough: Increase the mixer speed and knead for 5-6 minutes until the dough is smooth and elastic. Test the dough by pressing an indent into it; if it springs back quickly, it’s ready.
3. Prove the dough: Transfer the dough to a lightly oiled bowl, cover it with a clean cloth, and leave it in a warm place until it doubles in size, approximately 1 hour.
4. Make the tomato sauce: While the dough proves, heat 2 tbsp of olive oil in a frying pan over medium heat. Add the sliced garlic and fry for a few seconds until fragrant. Add the chopped tomatoes, season with salt and pepper, then simmer gently for 5 minutes until the sauce thickens.
5. Preheat the oven and shape dough: Heat the oven to 220°C (200°C fan)/Gas mark 7. Once the dough has risen, turn it onto a floured surface and knead briefly. Divide into two equal halves and roll each out as thinly as possible.
6. Assemble the pizzas: Place each rolled dough onto a baking sheet dusted with semolina. Evenly spread the tomato sauce almost to the edges. Scatter the defrosted spinach over the sauce, then add your chosen toppings. Drizzle a little olive oil over the top.
7. Bake partially: Bake the pizzas for 5 minutes in the oven.
8. Add eggs and finish baking: Remove baking sheets briefly, carefully crack one egg onto each pizza. Swap the position of the baking sheets in the oven and bake for an additional 10 minutes, or until the bases are fully cooked and the egg whites are set.
9. Prepare garnish and serve: In a small bowl, toss the basil leaves and rocket with a drizzle of olive oil and the lemon juice. Scatter this fresh herb and rocket mixture over the pizzas just before serving for a bright finish.

Notes

• Ensure the water is lukewarm (not hot) to activate the yeast without killing it.
• Rolling the dough as thin as possible helps achieve a crispy base.
• The pizza toppings can be customized to your preference or kept simple with just spinach and eggs.
• To keep the pizza dairy-free, avoid cheeses in topping selections.
• If you don’t have semolina, fine cornmeal or flour can be used for dusting the baking sheets.
• The pizza is best enjoyed immediately while the crust is crisp and the egg is warm.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Pizza
• Method: Baking
• Cuisine: Italian

Keywords: Florentine pizza, dairy-free pizza, homemade pizza, spinach pizza, egg pizza, Italian pizza, healthy pizza