Tandoori Chicken Pizza with Greek Yoghurt & Cucumber
  • Prep time: 25 minutes
  • Calories: 590
A nice little fusion of Italian and Indian - Tandoori flavours on a pizza, who would have thought! Served with a simple salad of tomato, cucumber and rocket, it's your Friday night pizza sorted. Enjoy with a crisp local lager and it's a cracking way to end the week. Share the moment #youplateit with us on Instagram.
  • 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
  • 50 g of Pizza & Pasta Sauce
  • 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. Pat chicken dry with paper towel and cut into 1 cm dice. Coat chicken well with tandoori paste. Heat olive oil in a frypan 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.

Top Pizza:

Slice fire roasted capsicum. Place pizza base on 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:

Meanwhile, 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!