Cheap-as-chips veggie pizza

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

Dietary Requirements: Vegetarian,

Cuisine: American

Total Cooking Time: 40 mins

Credits:

Author: Lucy Netherton

Website Used: BBCGoodFood / Tasty

Rating:

Average Rating: 4.8

Number of Ratings: 8

Nutrition Data Per Serving:

kcal: 444 fat: 22g saturates: 12g carbs: 36g sugars: 5g fibre: 4g protein: 28g salt: 1.8g

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

Equipment:

baking pan, oven,

Directions:

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.

Estimated Recipe Prices:

Estimated Cost Per Serving: £1.32

Total Estimated Cost: £6.56

Ingredient Cost Breakdown:

200 grams carton passata:

£0.93

5 pack of middle eastern flatbreads:

£1.38

1 garlic clove:

£0.05

3 balls dry mozzarella:

£0.04

5 mediums eggs:

£0.92

some nutmeg:

£0.57

1 small bunch basil:

£0.24

some parmesan:

£2.43

Note: The following data is provided by Spoonacular from a variety of supermarkets and should only be used as estimates.