Chicken Tandoori Pizza

4
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"From Recipe+ Mini Munchies feature. I love doing mini pizza as it is one way I can get vegies into my vegie hating DM and also a good way to use up bits and pieces. Personally I prefer to cook my pizzas on a rack so the air can circulate all around them and I find I get a crispier result. NOTE - HAVE NOT allowed for 1 hour marination time in the times."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (203.3 g)
  • Calories 374.1
  • Total Fat - 18.1 g
  • Saturated Fat - 3.3 g
  • Cholesterol - 245.2 mg
  • Sodium - 243.8 mg
  • Total Carbohydrate - 28.1 g
  • Dietary Fiber - 2.1 g
  • Sugars - 10.9 g
  • Protein - 25.5 g
  • Calcium - 222.7 mg
  • Iron - 4.1 mg
  • Vitamin C - 7.9 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 220c(200C fan forced).

Step 2

Grease 2 baking trays.

Step 3

Combine chicken, tandoori paste, juice and half the yogurt in a medium bowl and cover with plastic food wrap and chill for 1 hour to marinate.

Step 4

Heat oil in a large frying pan over moderate heat and cook chicken for 2 to 3 minutes each side or until cooked and then remove from pan and cool slightly and slice thickly.

Step 5

Place naan bread on prepared trays and spread with chutney and then top with chicken, capsicum, raisins, almonds and cheese and bake for 10 to 12 minutes or until bases are crisp.

Step 6

Sprinkle with coriander and serve topped with remaining yogurt.

Tips & Variations


No special items needed.

Related

Daily Inspiration

What a delightful change to everyday pizza. We loved the tandoori paste with the addition of the chutney, raisins and almonds. I cheated just a little by using rotisserie chicken and I had to substitute flatbread for the Naan as my grocery store no longer carries it. I omitted the red bell pepper and served the yogurt on the side. Will definitely make this pizza again. Nancy

(4 Dec 2014)