In a burst of hungry inspiration, we re-created one of the pizzas I used to sling when we lived in Portland, + prolly my most favourtie pie – the Portofino.

The base is brushed with garlic olive oil, cooked with roasted garlic, roasted tri-color peppers and chevre cheese, with fresh basil and sun-dried tomatoes added after it comes out of the oven – I always made the addition of spinach before + pinenuts after, + this time even added a bit of roasted eggplant ‘cos we have a horde of them in the fridge.

So good.