Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Cheap-as-chips veggie pizza

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

  • Prep: 15 mins
    Cook: 25 mins
  • Makes 5
  • Easy
  • Makes 5
  • Easy
  • Calories 444
  • Carbohydrates 36
  • Saturated Fat 12
  • Sugar 5
  • Protein 28
  • Fat 22
  • Fibre 4
  • Salt 1.8

Nutrition per serving

  • Calories 444
  • Carbohydrates 36
  • Saturated Fat 12
  • Sugar 5
  • Protein 28
  • Fat 22
  • Fibre 4
  • Salt 1.8

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

  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.

  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.

  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.

Suggested recipes from this collection...