Ham, Ricotta and Rocket Pizzas

Serves 6, Prep and Cook: 22 mins

¹⁄³ cup pizza sauce with garlic, onion and herbs

400g pkt pita pocket bread (6)

200g sliced leg ham

150g tub basil pesto dip

250g fresh ricotta cheese, crumbled

2 ripe tomatoes, chopped ½ cup shaved parmesan

60g pkt baby rocket leaves

1 Spread pizza sauce evenly over one side of pocket breads. Place on two large oiled oven trays.

2 Tear ham into 5cm pieces. Arrange over pocket breads. Divide teaspoons of pesto over top. Sprinkle evenly with ricotta, tomatoes and parmesan.

3 Cook in a hot oven (200C) for about 12 minutes, or until breads are crisp and browned around the edges. Remove.

4 Serve pizzas topped with rocket.