Wholemeal Pizzas with Tomato & Pesto

Method

1. Heat a barbecue grill or chargrill on high. Cook the pita breads or wraps for 1-2 mins each side or until lightly charred. Transfer to a clean work surface.
2. Reserve one-third of the pesto dip. Spread the pita breads evenly with the remaining pesto dip and top with the tomato and bocconcini. Transfer to a serving plate.
3. Sprinkle the pizzas with the rocket and spoon over the reserved pesto dip. Cut into wedges to serve.