This quick, budget version of classic spinach and egg 'florentine' pizza uses flatbreads instead of traditional dough. Add pepperoni or salami, instead of the egg, if you prefer for a non-vegetarian version. Click below for the printable PDF!
Prep time: 15 Minutes
Cook time: 25 Minutes
Serves: Make 5 Pizzas
Category: G free option; V; VG option; Meat option
Things you need:
· 200 g carton passata (tomato puree)
· pack of 5 large Middle Eastern flatbreads
· 1/2 of 750g bag frozen spinach, defrosted
· 1 clove garlic, chopped
· 5 medium eggs
· 3 balls fresh mozzarella (cheese), patted dry and torn into pieces
· fresh grated nutmeg, or nutmeg powder
· small bunch fresh basil
· shaved/grated parmesean cheese
· optional: salami; pepperoni
Here's how:
1. Heat the over to 230 celsius/gas mark 8. 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.
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 basil. Bake for 6 minutes until the cheese has melted and the egg is cooked to your liking.
3. Repeat with the remaining pizzas and ingredients. Service garnished with a little more basil and some parmesan. Cut into slices and share.
Helpful Notes
· If you wish a vegan option, do not use the eggs or cheese (can substitute sliced mushrooms or other quick-cooking sliced veggies).
· If you wish a gluten-free option, use gluten-free flatbread
· If you wish to make less or more, adjust the ingredients based on this recipe which is enough for 5 individual pizzas