Peri peri barbecue chicken pizza

Ingredients 2 red capsicums 70g ( 1⁄ cup) non-fat greek yoghurt 4 2 garlic cloves 1 long red chilli, chopped 1 tsp sweet paprika 1 tsp dried oregano leaves 1 tbsp lemon juice 2 tsp extra-virgin olive oil 400g chicken tenderloins 1 large red onion, cut into thin wedges 2 pizza bases 80g (1 cup) coarsely grated reduced-fat cheddar 1 lebanese cucumber, seeded, finely chopped Micro coriander, to serve

serves / 4

1. Preheat barbecue with hood on medium. Spray capsicums with oil. Cook, turning, for 15-20 minutes or until charred. Place in a bowl and cover with plastic wrap. Stand for 5 minutes. Peel and deseed. Thickly slice 1 1⁄ 2 capsicums. Process other half in a food processor until smooth. Place in a bowl and stir in yoghurt. Season. 2. Meanwhile, process garlic, chilli, paprika and oregano until coarsely chopped. Add lemon juice and oil. Process until combined. Season. Transfer to a bowl and add chicken. Marinate for 10 minutes. Chargrill, turning, for 4-5 minutes or until cooked through. Slice and keep warm. 3. Spray onion with oil. Chargrill, turning, for 2-3 minutes until tender. 4. Place pizza bases on 2 baking trays. Sprinkle with cheese. Top with capsicum and onion. Barbecue, with hood closed, for 12-14 minutes or until base is crisp and cheese melts. 5. Top the pizzas with chicken, cucumber and coriander. Drizzle with capsicum yoghurt.