• 1 red pepper, deseeded and cut into chunks
• 1 green pepper, deseeded and cut into chunks
• 1 yellow pepper, deseeded and cut into chunks
• 1 courgette, sliced
• 1 tbsp olive oil
• 1 ready-made pizza base
• 5 tbsp ready-made tomato pasta sauce
• 5 black olives, stoned and sliced
• 50g mozzarella

The best thing about it is that it's versatile - once you have the base, you can add whatever pizza topping you like! Using a ready-made pizza base and tomato sauce as we have in this recipe, halves the work so you can concentrate on the pizza topping. The vegetables we've used here are typical of the Mediterranean diet which is renowned for its health benefits. Once drizzled with some olive oil and cooked in a hot oven the roasted vegetables become tender, soft and juicy. We've used peppers and courgette in this recipe, but feel free to experiment with others - onions, butternut squash and carrot are just a few of the alternatives. If you don't have time to cook roasted vegetables, use a jar of ready-roasted peppers and blanch the courgettes before cooking.

Preheat the oven to 220C/425F/gas mark 7. Place the vegetables on a baking tray, drizzle with the oil and toss until evenly covered. Bake in the oven for 20 minutes. Spread the pizza base with the tomato sauce. Top with the roasted vegetables and olives. Rip the mozzarella and place over the vegetables. Bake the pizza in the oven for 10-15 minutes or until the cheese is just melted.