FLORENTINE DAIRY-FREE PIZZA
Hit your 5-a-day target in one go with this crisp pizza piled high with veg, suitable for the lactose-intolerant
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 827 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 140 grams carbohydrates, Sugar 9 grams sugar, Fiber 12 grams fiber, Protein 28 grams protein, Sodium 3.4 milligram of sodium
DAIRY-FREE CHICKEN FLORENTINE PASTA
A non-dairy twist on a creamy, delicious recipe!
Provided by Beth Herbert
Categories Penne
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- At the same time, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle. Drain pasta.
- While the bacon is cooking, heat olive oil in another skillet over medium heat. Add chicken, seasoned salt, and cayenne pepper, then stir in onion and garlic. Cook and stir for 5 minutes. Add sun-dried tomatoes; cook and stir until chicken is no longer pink in the center, 3 to 5 minutes.
- Add vegan cheese, coconut milk, chicken broth, and vegan sour cream. Mix well, cover, and cook until sauce begins to thicken, 3 to 5 minutes. Add spinach and bacon and cook, stirring continually, until sauce reaches desired consistency.
- Serve over penne.
Nutrition Facts : Calories 953.3 calories, Carbohydrate 52.3 g, Cholesterol 90.7 mg, Fat 60.6 g, Fiber 5.3 g, Protein 47.7 g, SaturatedFat 32.4 g, Sodium 2588.8 mg, Sugar 2.3 g
FLORENTINE PIZZA
There is a restaurant called Papalucci's here in Belmont Shore that serves an awesome florentine pizza. I've tried to duplicate it for years and I think I finally got it! It's not like most florentine pizzas and it's sooooo good and can be topped with chicken or mushrooms or whatever else strikes your fancy. I hope you like it. This recipe does not include the pizza dough. If you are not using store bought, there are dozens of great pizza dough recipes already posted on 'Zaar to try.
Provided by Hunkle
Categories Spinach
Time 40m
Yield 1 12 inch pizza, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees.
- For the alfredo sauce.
- Melt the butter in a medium saucepan over medium-low heat.
- Add the minced garlic and saute for a minute.
- Add in flour and stir until it is evenly incorporated with the butter making a loose paste.
- Add in the half and half cream. Bring to a simmer over low heat, whisking constantly until thickened. Do not allow the sauce to boil.
- Simmer for minute or so over low heat stirring continuously until sauce is thick enough to coat the back of a wooden spoon.
- Mix in the mozzarella and parmesan cheeses stirring constantly to melt them evenly. Be sure to reserve the remaining mozzarella for the topping.
- Season with white pepper to taste.
- For the spinach topping.
- Squeeze as much of the water from the spinach as possible.
- Puree the pesto sauce and spinach together in a food processor until the pesto and spinach are combined. Scrape the sides and bottom of the food processor with a rubber spatula to ensure all the pesto is incorporated. The final product should be a paste that will hold a shape.
- Place the prepared pizza dough on a lightly oiled baking sheet or pizza stone.
- Spread the alfredo sauce evenly over the pizza dough.
- Spread the spinach/pesto mixture over the alfredo sauce.
- Top with the remaining mozzarella cheese.
- Bake for 20 minutes or until crust is brown and cheese is bubbly.
CHICKEN FLORENTINE PIZZA
Pizza at home can be just as tasty as one from a local pizzeria. This pizza gets a jumpstart by using a lot of ready-made ingredients, including the dough. The trick is how you cook the dough.
Provided by thedailygourmet
Categories Pizza
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Mix salt and garlic powder together in a small bowl.
- Combine spinach and water in a microwave steamer. Microwave on high for 60 seconds. Drain spinach, then squeeze out any excess water.
- Roll pizza dough on a lightly floured surface to a 14-inch circle.
- Pour oil into a 12-inch cast iron skillet. Sprinkle 1/2 of the garlic salt over the bottom of the skillet. Place dough into the skillet and shape crust so edges come up the sides of the skillet. Prick holes in the bottom of the dough with a fork.
- Spread pizza sauce over the dough. Sprinkle 1/2 of the Italian cheese over the sauce. Add spinach, chicken, then sun-dried tomatoes. Top with remaining cheese.
- Bake in the preheated oven for 20 minutes.
- Remove from the oven. Run butter along the edges of the crust, then sprinkle the remaining garlic salt over the melted butter. Bake for 5 more minutes.
- Transfer pizza to a pizza peel and let rest for 5 minutes before slicing.
Nutrition Facts : Calories 214.7 calories, Carbohydrate 26 g, Cholesterol 15.8 mg, Fat 8.3 g, Fiber 1.1 g, Protein 8.6 g, SaturatedFat 3 g, Sodium 592.1 mg, Sugar 3.6 g
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