This quick, budget take on classic spinach and egg 'florentine' pizza uses flatbreads instead of traditional dough
200g carton passata (sieved tomatoes) pack of 5 large Pitta 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
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.