Try a healthy roasted capsicum, hummus and beef pizza – a perfect midweek dinner.
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Preheat oven to 200ºC. Place capsicum, skin-side up, on a baking tray. Roast for 20 mins or until skin blackens slightly and capsicum are tender. Transfer capsicum to a ziplock bag and set aside for 10 mins to cool slightly. Peel capsicums. Place the capsicum, chickpea, garlic, cumin and 1 tsp oil in a food processor and process until almose smooth.
Meanwhile, drizzle steak with remaining oil. Heat a small frying pan over medium-high heat. Cook the steak for 3 mins each side for medium-rare or until cooked to your liking. Transfer to a plate and rest for 5 mins. Thinly slice.
Place wraps on 2 large baking trays. Spread the capsicum mixture over the wraps. Top with steak and bocconcini. Bake for 10 mins or until bocconcini melts and bases are crisp.
Place sugar snap peas and snow peas in a heatproof bowl. Cover with boiling water and set aside for 2 mins. Refresh under cold water and drain well. Combine sugar snap peas, snow peas and rocket in a serving bowl.
Zest the lemon, cut half the lemon into wedges and juice the remaining half. Drizzle salad with lemon and sprinkle with lemon zest.
Serve pizzas with rocket salad and lemon wedges.