Cheap-as-chips Veggie Pizza
This delicious recipe combines the flavors of vibrant passata, garlicky spinach, gooey mozzarella, and perfectly cooked eggs on a crispy flatbread base. With a hint of nutmeg and fresh basil, these personal-sized pizzas make a delightful and satisfying meal for any time of day. Garnish with shaved Parmesan for a finishing touch and enjoy the warm, comforting flavors in every bite.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
25M
Prep Time
PT15M
Yield
MAKES 5
Nutrition
- Calories: 444 calories
- Fat Content: 22 grams fat
- Saturated Fat Content: 12 grams saturated fat
- Carbohydrate Content: 36 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 28 grams protein
- Sodium Content: 1.8 milligram of sodium
Comments
No comments found.