Ingredients:
Tandoori spice
1 teaspoon garlic
1 teaspoon nutmeg
1 teaspoon coriander
1 teaspoon cumin
Sauce:
Half cup plain yoghurt
1 tablespoon honey
1 teaspoon minced garlic
Topping:
250 g chopped chicken breast
1 medium sized sliced capsicum
5 spring onions, cut into rounds
1 cup grated cheddar cheese.
Method:
Sprinkle tandoori spices into an oiled and heated frying pan and cook until spice fragrances are released. Add chopped chicken and cook until browned. Set aside.
Mix yoghurt, honey and garlic together and spread over pizza base.
Spread cooked chicken evenly over the sauce, followed by sliced capsicum and spring onion.
Cover pizza with grated cheese.
Place on top shelf of oven and cook at 180 degrees Celsius for 30 minutes.
Notes:
• Yogurt – coconut yogurt is a good alternative if lactose intolerance is an issue.
• Chicken – I use stir-fry chicken as it is already cut.
• Pizza base – the scone mixture can be substituted for pizza dough. I find this easier to make.
