- 200g carton passata
- pack of 5 large Middle Eastern flatbreads
- ½ x 750g bag frozen spinach, defrosted
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 1 garlic clove, chopped
- 3 balls mozzarella, patted dry and torn
- 5 medium eggs
- freshly grated nutmeg
One of the most useful of spices for both sweet and savoury…
- small bunch basil
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- shaved parmesan (or vegetarian alternative), to serve
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
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.