that's life (Australia)
TANDOORI CHICKEN PIZZAS
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.