Cheap-as-chips veggie pizza

Cheap-as-chips veggie pizza

  • Rating: 5 out of 5.7 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 5

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

  • Freezable
  • Vegetarian
Nutrition: per pizza
NutrientUnit
kcal444
fat22g
saturates12g
carbs36g
sugars5g
fibre4g
protein28g
salt1.8g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    Repeat with the remaining pizzas and ingredients. Serve, garnished with a little more basil and some Parmesan. Cut into slices and share between everyone.

Goes well with

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    Overall rating

    Rating: 5 out of 5.7 ratings
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