Ingredients:
Pizza base, wholegrain or gluten-free, 100 g
(Lactose-free) ricotta cheese OR Tomato paste OR pesto, 2-3 tbsp.
You can use any leftover vegetables, such as:
Mushrooms, thinly sliced, 4-5
Eggplant, small 1/2
Onion, thinly sliced, 1 small
Garlic cloves, 2
Yellow bell pepper, 1/4
Capers, 1 tbsp.
Arugula, 1 handful
(Pepper or garlic-infused) olive oil, 1 tbsp.
Instructions:
Sauté mushrooms, onion, eggplant, bell pepper, and garlic. Preheat the oven to 190°C. Place the pizza base on baking paper, spread either with ricotta or tomato paste, or pesto. Top with the cooked veggies. Bake according to the package instructions for 10-12 minutes. Finish with a sprinkle of arugula and olive oil.
Bon appétit! ❤️
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