Swap chicken for tofu for a vegetarian option of this tasty and comfort-loving pizza
Recipe and styling Sarah Heeringa. Photography Amanda Reelick
Dough for 1 large thick pizza base
2 tbsp tandoori paste
1 tbsp lemon juice
1/2 cup plain yoghurt
2 chicken breast fillets, lightly poached and cubed
or 200g firm tofu, cubed
2 tbsp mango chutney
1 small red onion, diced
1 red or yellow capsicum, sliced
1/3 cup grated tasty cheese
Handful of roasted almonds, chopped
Handful of fresh coriander, chopped
Salt and pepper, to taste
Combine tandoori paste, lemon juice and half the yoghurt in a medium bowl. Add the chicken. If using tofu, lightly the grill the cubes first. Turn mixture to coat. Cover and place in refrigerator overnight – or at least while you prepare the remaining ingredients.
Preheat oven to 240°C. If using a pizza stone, place it in the cold oven to heat.
Roll dough out on a lightly floured surface. Spread chutney over pizza base. Top with onion, capsicum, chicken (or tofu), cheese and sprinkling of almonds. Bake for 12–15 minutes or until the base is crisp.
Season to taste and sprinkle with fresh coriander, chopped almonds and the remaining yoghurt to serve.