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Barbecued vegetable pizza

Barbecued vegetable pizza
Recipe type: easy recipes spl
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
Forsake this takeaway favourite to flip your own healthy version of vegetarian pizza.
  • 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
  • ⅔ cup 97% fat-free pumpkin hummus (see note)
  • 3 roma tomatoes, sliced lengthways
  • 120g fresh low-fat ricotta
  • 80g rocket leaves
  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.
  2. Preheat oven to 220°C. Place pizza bases on 2 baking trays. Spread ⅓ 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.
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