Cheap-as-chips veggie pizza

By Lucy Netherton

This quick, budget take on classic spinach and egg 'florentine' pizza uses flatbreads instead of traditional dough

Prep:15 mins
Cook:25 mins

Easy

Nutrition per serving

kcal 444
fat 22g
saturates 12g
carbs 36g
sugars 5g
fibre 4g
protein 28g
salt 1.8g

Ingredients

200g carton passata
pack of 5 large Middle Eastern flatbreads
½ x 750g bag frozen spinach, defrosted
1 garlic clove, chopped
3 balls mozzarella, patted dry and torn
5 medium eggs
freshly grated nutmeg
small bunch basil
shaved parmesan (or vegetarian alternative), to serve

Method

Heat the oven to as high as it will go. Spread 1-2 tbsp of passata over each flatbread. Squeeze as much water as you can from the spinach (this will prevent your pizzas from being soggy), then scatter on top, leaving a gap in the centre. Divide the garlic and mozzarella between the pizzas, seasoning generously as you go.
You will probably only be able to bake 2 pizzas at a time. So put 2 on a baking tray, carefully crack an egg into the middle of each, and season with nutmeg and some of the basil. Bake for 7 mins until the cheese has melted and the egg is cooked to your liking.
Repeat with the remaining pizzas and ingredients. Serve, garnished with a little more basil and some Parmesan. Cut into slices and share between everyone.

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