Tandoori Chicken Pizza with Greek Yoghurt & Cucumber
- Prep time: 25 minutes
- Calories: 590
- 1 of Pizza Base
- 2 of Chicken Thighs (skinless)
- 80 g of Greek Yoghurt
- 1 Small Bunch of Coriander
- 65 g of Fire Roasted Red Capsicum
- 50 g of Grated Pizza Cheese
- 1 of Lebanese Cucumber
- 50 g of Fetta Cheese
- 1 of Spring Onion
- 2 Tbsp of Tandoori Paste
Cook Tandoori Chicken:Preheat oven to 250°C until nice and hot. Pat dry chicken with paper towel and cut into 1 cm dice. Coat chicken well with tandoori paste. Heat olive oil in a pan over medium-high heat. When oil is shimmering, add chicken and cook until browned on outside, about 3 minutes per side. Transfer to a plate and set aside.
Add Pizza Toppings:Slice fire roasted capsicum. Add pizza base to a lined baking tray. Spread tomato paste over the base and top with pizza cheese. Add cooked chicken pieces, fire roasted capsicum and fetta (crumbling as you add).
Cook Pizza:Place pizza in oven and cook for 10 - 12 minutes until the base is browned and crisp, or done to your liking.
Prepare Side Salad:While the pizza cooks; wash the fresh produce. Using a peeler, slice the cucumber into ribbons. Pick coriander leaves, discarding stems. Thinly slice spring onions on a slight angle.
You Plate It:Remove pizza from the oven, dollop yoghurt on top and garnish with coriander. Top with cucumber ribbons and spring onions. Cut into slices. Enjoy!