100 g drained chickpeas, rinsed ¼ medium red capsicum, thinly sliced 175 g zucchini, peeled into thin ribbons 20 g drained pitted black olives 1.2 g fresh basil leaves, torn 3 cherry tomatoes, halved 15 g extra-light ricotta cheese 2 small wholemeal pita wraps 1 olive oil spray

Spray a non-stick frying pan with oil, heat and cook the zucchini and capsicum until tender.
Top pita with capsicum, zucchini, chickpeas, cherry tomatoes, olives and ricotta. Season with salt and pepper.
Place pita pizzas onto a baking tray and bake for about 10 minutes until warmed and pita is crisp. Sprinkle with basil leaves and serve.