Cheap-as-chips veggie pizza
This quick, budget take on classic spinach and egg 'florentine' pizza uses flatbreads instead of traditional dough
Difficulty and servings
MAKES 5
Preparation and cooking times
Prep 15 mins
Cook 25 mins
Vegetarian
- 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.
PER PIZZA
444 kcalories, protein 28g, carbohydrate 36g, fat 22 g, saturated fat 12g, fibre 4g, sugar 5g, salt 1.8 g
Recipe from Good Food magazine, October 2012.
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http://www.bbcgoodfood.com/recipes/2491643/
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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
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Difficulty and servings
MAKES 5
Preparation and cooking times
Prep 15 mins
Cook 25 mins
Vegetarian
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
PER PIZZA
444 kcalories, protein 28g, carbohydrate 36g, fat 22 g, saturated fat 12g, fibre 4g, sugar 5g, salt 1.8 g
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13 October 2012
Robert rated this recipe
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01 December 2012
Ruth rated this recipe
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