• 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
  • Step 1 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.
  • Step 2 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.