TANDOORI CHICKEN PIZZAS

SERVES 4

PREP AND COOK: 30 MINS

⅓ cup Greek yoghurt

2 tblsps tandoori paste

500g chicken stir-fry strips

2 tsps vegetable oil

2 x 25cm round fresh pizza bases

⅓ cup mango chutney

50g baby spinach leaves

½ small red onion, thinly sliced

1½ cups grated pizza cheese

⅓ cup chopped roasted cashews

Extra Greek yoghurt and fresh coriander

leaves, to serve

1 Combine yoghurt and paste in a bowl. Add chicken. Toss to combine. Season with salt and pepper.

2 Heat oil in a large, non-stick frying pan over a medium to high heat. Add chicken in two batches. Cook, turning occasionally, for about 3 minutes, or until just cooked. Remove.

3 Place pizza bases onto two large, oiled oven trays. Spread each with 2 tblsps of the chutney. Divide spinach, onion and chicken over bases. Sprinkle cheese over tops.

4 Cook in a very hot oven (220°C) for about 10 minutes, or until cheese is melted and golden brown. Remove. Sprinkle with cashews.

5 Serve pizzas topped with extra yoghurt and coriander.