Roasted Mediterranean Pizza

Healthy eating is a way of life there – but even if you can’t make it to the retreat, you can treat yourself and your friends, family or loved one to some of their healthy and yummy food.

Serves 4

6 cooked artichoke hearts, quartered (use tinned in water if no fresh available)
1 medium aubergine (eggplant), thinly sliced
2 red capsicums, sliced into strips
2 roma tomatoes, sliced
2 cloves garlic, crushed
¼ Spanish onion, chopped
1 cup olives, pitted
4–6 large garlic cloves unpeeled, crushed
1 handful baby spinach
1 small bunch of basil, torn finely
1 pizza base 30cm (ideally lavash bread)
100g light mozzarella cheese, grated
2 lumps of bocconcini, quartered

Heat oven to 180?C. Scatter the baby spinach onto a pizza or bread base.
Arrange aubergine, capsicum, onion, tomatoes, artichokes, garlic, spinach, bocconcini and olives. Add cheese to taste.
Bake in oven for approximately 15 minutes or until cheese is brown.
Garnish with freshly torn basil.