1/3 cup pizza sauce with garlic, onion and herbs
400g packet pita pocket bread (6)
200g sliced leg ham
150g tub basil pesto dip
250g piece fresh ricotta cheese, crumbled
2 ripe tomatoes, chopped
½ cup shaved parmesan
60g packet baby rocket leaves
Spread pizza sauce evenly over one side of pocket breads. Place on two, oiled, large oven trays.
Tear ham into 5cm pieces. Arrange over pocket breads. Divide teaspoons of pesto over top. Sprinkle evenly with ricotta, tomatoes and parmesan.
Cook in a hot oven (200C) for about 12 minutes, or until breads are crisp and browned around the edges. Remove.
Serve pizzas topped with rocket.
TIP Pizza sauce is available in a squeeze-bottle or sachets, while fresh ricotta is available from the deli counter of supermarkets.