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

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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

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:

Note: Prices provided by Spoonacular from a variety of supermarkets and are estimates only.