Forsake this takeaway favourite to flip your own healthy version of vegetarian pizza.
Ingredients (serves 4)
Olive oil cooking spray
2 large red capsicums, cut into thin strips
1 large eggplant, trimmed, cut into 5mm-thick slices
2 zucchini, trimmed, sliced lengthways
2 x 335g pizza bases
2/3 cup 97% fat-free pumpkin hummus (see note)
3 roma tomatoes, sliced lengthways
120g fresh low-fat ricotta
80g rocket leaves
Preheat a barbecue plate on high heat until hot. Lightly spray capsicum, eggplant and zucchini with oil. Barbecue vegetables for 3 to 4 minutes each side or until tender.
Preheat oven to 220°C. Place pizza bases on 2 baking trays. Spread 1/3 cup hummus over each. Top with barbecued vegetables and tomatoes. Crumble over ricotta. Bake for 10 to 15 minutes or until bases are crisp. Remove to a board. Top with rocket and season with pepper. Serve.
If you can’t find pumpkin hummus in your supermarket, you can use regular chickpea hummus instead.