4 gluten free pitta breads
4 tsp tomato purée
3 ripe plum tomatoes, diced
1 red pepper, thinly sliced
½ x 750g bag frozen spinach, defrosted
150 g mozzarella
5 medium eggs
freshly grated nutmeg
small bunch basil
shaved parmesan (or vegetarian alternative), to serve
Heat oven to 200C/180C fan/gas 6 and put a baking sheet inside to heat up.
Spread each gluten free pitta with 1 tsp purée. 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.
Top with the tomatoes, pepper and mozzarella. You will probably only be able to bake 2 pitta 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.
Recipe adapted from: Good Food