1/4 cup MCT Oil
1 cloves of garlic, finely chopped
1 fresh long red chili, seeded and finely chopped
1 1/2 tspns dried oregano
400g baby octopus cleaned
1500g cherry tomatoes halved
1/8 cup torn flat leaf parsley leaves
1 low fat pizza base

Combine oil, garlic, chili and oregano in a large bowl and season to taste with sea salt and
freshly ground black pepper.  Reserve 2 tbspns oil mixture, then add octopus and
tomatoes to oil mixture in bowl, toss to combine well, cover and refrigerate until needed.

Brush pizza base with reserved oil mixture leaving a 1cm border, then scatter bases evenly
with octopus mixture.  Transfer pizzas to preheated oven trays and bake for 20 minutes, or
until bases are crisp and golden.  Scatter with parsley, cut into wedges and serve
(for non IL eaters you can also put some kalamata olives on top)
Little Leakers
Octopus, Wild Oregano and Chili Pizza