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
  • Easy

Nutrition per serving

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


  • 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


  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.

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