Serves 4 – 6
1 pizza base, 25 – 30cm in diameter
(see our recipe for a homemade pizza base)
2 tablespoons olive oil
1 tablespoon chopped rosemary
1/3 medium eggplant, cut into 5mm-thick slices
1/2 red capsicum, chopped
1 courgette, sliced
1/3 cup hummus
2 large tomatoes, sliced
120g ricotta cheese
1 1/2 cups fresh rocket
sea salt and freshly ground black pepper
Preheat oven to 220 C. Put the eggplant, capsicum and courgette on a baking tray with the olive oil. Turn the vegetables to coat well with oil. Sprinkle the rosemary over the top and season with salt and pepper. Bake for about 20 minutes or until the vegetables are cooked.
Spread the hummus over the pizza base. Distribute the roasted vegetables and tomatoes over the base. Crumble the ricotta cheese on top then bake for 10 – 15 minutes or until the edges of the crust are golden. Scatter the fresh rocket leaves over the pizza.
Serve immediately and enjoy!