HUMMUS, CHARGRILLED VEGETABLE AND PRAWN PIZZA

Packed with smoky flavours and crisp textures,

this pizza is delizioso!

PREP TIME: 20 MINS COOK TIME: 10 MINS SERVES 1 (AS A MAIN)

1 Pocket Pita Lite, wholemeal

or gluten-free wrap

1½ Tbsp hummus

1 cup baby spinach leaves

50g (1⁄4 cup) drained chargrilled eggplant, patted dry with paper towel, cut into thin strips

2 Tbsp drained roasted red capsicum strips in vinegar, patted dry with paper towel

160g green prawns, peeled

and deveined, tails intact

2 tsp extra-light sour cream

1 tsp sweet chilli sauce

or gluten-free sweet chilli sauce Coriander leaves (optional), to serve 1 small Lebanese cucumber,

peeled into ribbons

8 cherry tomatoes, halved

1 Preheat oven to 220°C (fan-forced). Line a baking tray with baking paper. Place pita pocket on tray. Spread hummus evenly over the pocket.

2 Top hummus with half the spinach leaves, then add eggplant and capsicum strips. Top with prawns. Bake for 8 minutes, or until prawns are cooked and the base is slightly crispy.

3 To serve, spoon sour cream over the top. Drizzle over sweet chilli sauce and sprinkle with coriander leaves, if using. Toss remaining spinach leaves with cucumber and tomatoes. Serve salad with the pizza.

COOK’S TIP

Try replacing the prawns with thinly sliced skinless chicken breast fillet and the coriander with flat-leaf parsley.