Chicken, capsicum and ricotta mini pizzas

Step 1

Preheat the oven to 200°C and line two baking trays with baking paper.

Step 2

Heat oil in a large frypan over medium heat. Add the onion and garlic, then cook, stirring occasionally, for 4-5 minutes until soft. Add the paprika and sugar, then cook for a further 1 minute. Add the tomato paste, vinegar and passata, reduce heat to low, then cook, stirring, for 5-6 minutes until thickened. Remove sauce from the heat.

Step 3

Spread the tomato sauce over the naan or pita breads, leaving a 1cm border. Top with the shredded chicken, capsicum, chilli and ricotta, then place on the lined baking trays and bake for 10-12 minutes until the bread is golden and crisp, and the topping is warm.

Step 4

Sprinkle the pizzas with pumpkin seeds and rocket, then serve immediately.