Chicken, capsicum and ricotta mini pizzas

Method

• 1
  Preheat the oven to 200°C and line two baking trays with baking paper.
• 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.
• 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.
• 4
  Sprinkle the pizzas with pumpkin seeds and rocket, then serve immediately.