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