Updated: 13/09/17 : 14:10:10
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Student's Cheap-as-Chips Veggie Pizza

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

Serves 5


    200g carton passata (sieved tomatoes)
    pack of 5 large Pitta flatbreads
    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


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.