Ingredients:

8 small wholemeal pita breads
100 g no-added-salt tomato paste
1 large sweet potato, peeled, thinly sliced and baked at 180 C for 15 minutes
1 medium eggplant, thinly sliced and baked at 180 C for 15 minutes
1 cup mushrooms, thinly sliced
300 g broccoli, steamed for 5 minutes
1/4 cup olives, thinly sliced
1/4 cup sun-dried tomatoes, diced
Savoury yeast flakes/nutritional yeast

Method:

Preheat oven to 150°C.

Spread pita breads with tomato paste. Layer toppings evenly onto pitas, sprinkle with savoury yeast flakes/nutritional yeast and bake for 15 minutes.