CHEAP-AS-CHIPS VEGGIE PIZZA
This quick, budget take on classic spinach and egg 'florentine' pizza uses flatbreads instead of traditional dough
Provided by Lucy Netherton
Categories Dinner, Main course
Time 40m
Yield Makes 5
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 444 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 1.8 milligram of sodium
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