Tandoori chicken pizza

Cooking Meat Tandoori chicken pizza

Combine Indian and Italian with this tandoori chicken pizza recipe.

Lables: High protein Lower gi Egg free Fish free Shellfish free
  1. Combine tandoori paste, lemon juice and half the yoghurt in a medium bowl. Add chicken. Turn to coat. Cover. Refrigerate for 1 hour, if time permits.
  2. Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper. Place pizza base on prepared tray.
  3. Spread chutney over pizza base. Top with onion, spinach, chicken, raisins, almonds and cheese. Bake for 12 to 15 minutes or until base is crisp. Serve pizza sprinkled with coriander and dolloped with remaining yoghurt.

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2 tbsp tandoori paste
1 tbsp lemon juice
1/2 cup plain yoghurt
2 poached chicken breast fillets , thinly sliced
30cm round pizza base
2 tbsp mango chutney
1 small red onion, thinly sliced
40g baby spinach
2 tbsp roughly chopped raisins
2 tbsp slivered almonds
1/3 cup grated tasty cheese
1/4 cup fresh coriander leaves

Adv

Autors
Preparation time
15
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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