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Cheap & Easy Veggie Pizza

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!

Veggie Pizza
Why not make this cheap & easy veggie pizza tonight?

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

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