Veggie Pizza



  • 200g Carton Passata
  • Pack of 5 large Middle Eastern flatbreads
  • 1/2 x 750g bag of frozen spinach, defrosted
  • 1 garlic clove, chopped
  • 3 balls mozzarella, patted dry and torn
  • 5 medium eggs
  • Freshly grated nutmeg
  • Small bunch of basil
  • Shaved Parmesan (or vegetarian alternative) to serve


  • 1. 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.
  • 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 of the basil. Bake for 7 mins until the cheese has melted and the egg is cooked to your liking.
  • 3. Repeat with the remaining pizzas and ingredients. Serve, garnished with a little more basil and some Parmesan. Cut into slices and share between everyone.

3 Item(s)

3 Item(s)

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