Barbecued vegetable 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
• 2/3 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 1/3 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.