Chicken Tikka Pizza with Herb Yoghurt and Mango Chutney

Preheat oven to 200°C. Peel and slice shallot. Slice capsicum. Pick coriander & mint leaves, discarding stems. Cut the lemon into wedges. Thinly slice chicken. Marinate chicken in 1Tbsp tandoori paste (you will need the rest for step 3) and salt.

Heat a pan on medium high heat with a drizzle of oil. Add chicken, cook 2-3 minutes each side.

Place pizza base on a baking tray. Mix pizza sauce and remaining tikka masala paste together and evenly spread over pizza base. Top with most of the cheese. Add chicken, capsicum and shallot (to taste). Top with dollops of mango chutney and sprinkle over remaining cheese.

Place the pizza in the oven and cook for 10-12 minutes or until base is brown and crisp to your liking. Using a stick blender, blitz together yoghurt, lemon juice (to taste), salt and most of the herbs (saving some for garnish) until smooth.

Remove pizza from the oven, dollop or drizzle with the herb yoghurt. Garnish with remaining herbs and serve warm. Enjoy!

Preheat oven to 200°C. Peel and slice shallot. Slice capsicum. Pick coriander & mint leaves, discarding stems. Cut the lemon into wedges. Thinly slice chicken. Marinate chicken in 1Tbsp tandoori paste (you will need the rest for step 3) and salt.

Heat a pan on medium high heat with a drizzle of oil. Add chicken, cook 2-3 minutes each side.

Place pizza base on a baking tray. Mix pizza sauce and remaining tikka masala paste together and evenly spread over pizza base. Top with most of the cheese. Add chicken, capsicum and shallot (to taste). Top with dollops of mango chutney and sprinkle over remaining cheese.

Place the pizza in the oven and cook for 10-12 minutes or until base is brown and crisp to your liking. Using a stick blender, blitz together yoghurt, lemon juice (to taste), salt and most of the herbs (saving some for garnish) until smooth.

Remove pizza from the oven, dollop or drizzle with the herb yoghurt. Garnish with remaining herbs and serve warm. Enjoy!

Preheat oven to 200°C. Peel and slice shallot. Slice capsicum. Pick coriander & mint leaves, discarding stems. Cut the lemon into wedges. Thinly slice chicken. Marinate chicken in 1Tbsp tandoori paste (you will need the rest for step 3) and salt.

Heat a pan on medium high heat with a drizzle of oil. Add chicken, cook 2-3 minutes each side.

Place pizza base on a baking tray. Mix pizza sauce and remaining tikka masala paste together and evenly spread over pizza base. Top with most of the cheese. Add chicken, capsicum and shallot (to taste). Top with dollops of mango chutney and sprinkle over remaining cheese.

Place the pizza in the oven and cook for 10-12 minutes or until base is brown and crisp to your liking. Using a stick blender, blitz together yoghurt, lemon juice (to taste), salt and most of the herbs (saving some for garnish) until smooth.

Remove pizza from the oven, dollop or drizzle with the herb yoghurt. Garnish with remaining herbs and serve warm. Enjoy!

Preheat oven to 200°C. Peel and slice shallot. Slice capsicum. Pick coriander & mint leaves, discarding stems. Cut the lemon into wedges. Thinly slice chicken. Marinate chicken in 1Tbsp tandoori paste (you will need the rest for step 3) and salt.

Heat a pan on medium high heat with a drizzle of oil. Add chicken, cook 2-3 minutes each side.

Place pizza base on a baking tray. Mix pizza sauce and remaining tikka masala paste together and evenly spread over pizza base. Top with most of the cheese. Add chicken, capsicum and shallot (to taste). Top with dollops of mango chutney and sprinkle over remaining cheese.

Place the pizza in the oven and cook for 10-12 minutes or until base is brown and crisp to your liking. Using a stick blender, blitz together yoghurt, lemon juice (to taste), salt and most of the herbs (saving some for garnish) until smooth.

Remove pizza from the oven, dollop or drizzle with the herb yoghurt. Garnish with remaining herbs and serve warm. Enjoy!

Preheat oven to 200°C. Peel and slice shallot. Slice capsicum. Pick coriander & mint leaves, discarding stems. Cut the lemon into wedges. Thinly slice chicken. Marinate chicken in 1Tbsp tandoori paste (you will need the rest for step 3) and salt.

Heat a pan on medium high heat with a drizzle of oil. Add chicken, cook 2-3 minutes each side.

Place pizza base on a baking tray. Mix pizza sauce and remaining tikka masala paste together and evenly spread over pizza base. Top with most of the cheese. Add chicken, capsicum and shallot (to taste). Top with dollops of mango chutney and sprinkle over remaining cheese.

Place the pizza in the oven and cook for 10-12 minutes or until base is brown and crisp to your liking. Using a stick blender, blitz together yoghurt, lemon juice (to taste), salt and most of the herbs (saving some for garnish) until smooth.

Remove pizza from the oven, dollop or drizzle with the herb yoghurt. Garnish with remaining herbs and serve warm. Enjoy!

Preheat oven to 200°C. Peel and slice shallot. Slice capsicum. Pick coriander & mint leaves, discarding stems. Cut the lemon into wedges. Thinly slice chicken. Marinate chicken in 1Tbsp tandoori paste (you will need the rest for step 3) and salt.

Heat a pan on medium high heat with a drizzle of oil. Add chicken, cook 2-3 minutes each side.

Place pizza base on a baking tray. Mix pizza sauce and remaining tikka masala paste together and evenly spread over pizza base. Top with most of the cheese. Add chicken, capsicum and shallot (to taste). Top with dollops of mango chutney and sprinkle over remaining cheese.

Place the pizza in the oven and cook for 10-12 minutes or until base is brown and crisp to your liking. Using a stick blender, blitz together yoghurt, lemon juice (to taste), salt and most of the herbs (saving some for garnish) until smooth.

Remove pizza from the oven, dollop or drizzle with the herb yoghurt. Garnish with remaining herbs and serve warm. Enjoy!