- 1 small roast chook (from supermarkets)
- 4 naan breads
- 12 cherry tomatoes
- 1 cup grated mozzarella
- tandoori paste (mix 2 tbsp tandoori powder with 250 g natural yoghurt)
- 1 tub tomato paste
- 1 tub tzatziki
- 1 lime
- 2 onions, finely sliced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 200°C and line two large baking trays with baking paper.
Bone the chicken (discarding the skin) and combine with the tandoori paste in a bowl. Stand for 20 minutes.
Place naan bread on trays. Divide the tomato paste among naan and spread to edges. Top with chicken mixture and divide the quartered cherry tomatoes, onion and mozzarella between the naan.
Bake in the oven for 10 minutes until the cheese begins to melt. Serve the pizza with tzatki and lime wedges, if desired.