Yum. I love this pizza. It probably breaks all the rules as I have put a little cheese on it but I actually think pretty much anything goes these days. Tender, spiced chicken pieces with a mint yoghurt dressing, fresh herby topping and a crunchy base make for a very satisfying and super easy midweek or Sunday night dinner!
Prep time: 20 Minutes Cooking time: 15 Minutes $ Low Budget
Serves 1 for a meal 2 for a snack
1 store bought wood fired pizza base
2-3 tbs of tomato passata
200gm of chicken tenderloins, chopped into 1cm pieces
1/2 a cup of mozzarella cheese, grated
1tbs of tandoori paste
3 tbs of greek natural yoghurt
1 cup of baby spinach leaves
1/2 a small red onion, sliced
Juice of 1/2 a lemon
2 sprigs of mint, leaves removed and finely chopped
A handful of chopped coriander leaves for garnish
Sea salt and pepper
Pre heat the oven to 220°. In a mixing bowl combine the tandoori paste, one tablespoon of the yoghurt and a small squeeze of lemon juice. Mix well and add the chicken stirring some more to make sure the chicken is well coated. Set aside.
Cover the pizza base evenly with the passata and sprinkle over the cheese. Top with the tandoori mixture making sure you spread it evenly and go all the way to the edge. Roughly chop the baby spinach leaves and sprinkle over the top, then do the same with the onion slices. Pop the pizza in the oven for 10-15 minutes or until golden brown and bubbling.
While the pizza is cooking place the remaining yoghurt, mint leaves and lemon juice in a bowl. Season with a little sea salt and pepper and mix well to combine.
Remove the pizza from the oven and drizzle with the yoghurt mixture. Sprinkle over the coriander leaves and divide the pizza into 6 equal slices.