Wholemeal pizzas with ham, zucchini and ricotta

Ingredients:

• 1/3 cup (80ml) tomato passata
• 4 small wholemeal pita breads
• 100g shaved lean leg ham, shredded
• 1 medium zucchini, very thinly sliced
• 200g punnet cherry or grape tomatoes, halved
• 160g (2/3 cup) low-fat ricotta
• 1 1/2 tablespoons basil pesto

Instructions:

1. Preheat oven to 220C. Place two large baking trays in preheated oven to heat while preparing pizzas - at least 5 minutes.

2. Spread 1 tablespoon tomato passata over each pita bread. Top each with a quarter of the ham, zucchini and tomatoes. Crumble 2 tablespoons ricotta over each pizza and dot each with 1 1/2 teaspoons pesto. Place pizzas on preheated trays and bake for 10 minutes or until base is crisp.

3. To serve, cut each pizza into quarters and serve immediately.