Preheat oven to 200°C. Cut the vegetables into 2cm pieces. Arrange in a small roasting pan. Spray 4 times with oil then sprinkle over the Italian herbs, turn to coat. Roast for 15-20 minutes or until vegetables are tender.
Spray 1 side of each pita with olive oil spray. Spread each with 1 1/2 teaspoons of tomato paste. Sprinkle each with 1/3 cup of grated cheese. Top with roasted vegetables then sprinkle with remaining cheese.
Return to the oven for 7 minutes until cheese has melted and pita pocket is warm. Sprinkle each with basil leaves. Season and serve.
TIP: The vegetables can be roasted up to 3 days ahead. Keep them in an airtight container in the fridge. If you're taking lunch to work, you can prepare the pizza to end of step 2, wrap in foil and warm in the microwave or in a sandwich press at work. If heating in a sandwich press place the pizza between two sheets of baking paper. If you like thinner crust-style pizza, you can flatten the pita pockets with a rolling pin before topping.
Nutrition facts per serve
Makes 2 serves
Note: If food units vary from the book, be guided by the following food units.
|Meat & Protein||0|
|Bread & Cereals||2|
|Healthy Fats & Oils||1|
|Total fat||14.5 g|
|- Saturated fat||6 g|
|Total carbohydrates||42.3 g|
|- Total sugars||10.8 g|