Pizza with Leftover Veggies

Ingredients:

• Pizza base, wholegrain or gluten-free, 100 g

• Ricotta cheese / Tomato paste / 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.