Cheap-As-Chips Veggie Pizza

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

• Cooking Time Prep 15 mins
  Cook 25 mins
• Skill Level Easy
• Servings Makes 5

Nutrition per serving

• Kcalories

  444

• Protein

  28g

• Carbs

  36g

• Fat

  22g

• Saturates

  12g

• Fibre

  4g

• Sugar

  5g

• 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

Directions

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.

Categories: All Christmas, Dishes, Everyday, Family & Kids, More Recipes