Chorizo & capsicum pizzas

• 4 pita pockets
• 2 tbs tomato tapenade (see note)
• 125g chorizo sausage, thinly sliced
• 60g (1/3 cup) bought roasted capsicum, drained, thinly sliced
• 100g baby bocconcini, drained, halved
• 40g (1/2 cup) shredded parmesan
• 50g baby rocket leaves

1. Preheat oven to 200°C. Place the pita pockets on a large baking tray. Spread with the tomato tapenade. Top with the chorizo, capsicum and bocconcini. Sprinkle with the parmesan.
2. Bake in oven for 10 minutes or until the parmesan melts and the base is light brown and crisp.
3. Top the pizzas with rocket and cut into wedges to serve.