Crispy pizza bites

Preheat the oven to 375.

Spread the dumpling wrappers flat on a baking tray lined with parchment paper, with room for all of them.

Drizzle with olive oil and rub it onto both sides.

Season with salt and fresh cracked pepper.

Chop about 60 g broccolini into small bite-sized pieces.

Thinly slice one onion and a quarter of a red bell pepper; the wrappers are small, so keep everything small.

Bake the dumpling wrappers about 15 minutes.

Frying pan over medium heat with a drizzle of olive oil; saute the red onions one to two minutes.

Add the broccolini and saute two to three minutes.

Add the red bell peppers, season with salt and pepper and saute two to three minutes; set the veggies aside.

Cool the crisp wrappers a few minutes, then spoon about a tablespoon of tomato sauce on each and spread it out.

Sprinkle over shredded plant-based cheese and assemble with the sauteed veggies.

Sprinkle over a little more cheese and a sprinkle of chili flakes.

Spoon over chili oil and broil in the oven on low two to four minutes, watching so they do not burn.

Top with fresh baby arugula.