Name: Cheap-as-chips veggie pizza
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Makes 5
Cuisine: Mediterranean
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

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Cheap-as-chips veggie pizza

Cheap-as-chips veggie pizza

Lucy Netherton

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Makes 5

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 4.8 out of 5.8 ratingsRate

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

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per pizza

kcal444
fat22g
saturates12g
carbs36g
sugars5g
fibre4g
protein28g
salt1.8g

Method

step 1

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.
step 2

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.
step 3

Repeat with the remaining pizzas and ingredients. Serve, garnished with a little more basil and some Parmesan. Cut into slices and share between everyone.

Recipe from Good Food magazine, October 2012

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A star rating of 4.8 out of 5.8 ratings

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