Masala Chicken and Cherry Tomato Pizza
A great looking and deliciously flavoured pizza. The main watch-point is not to overcook the chicken. Briefly browned on a griddle pan is the best option.
YOU WILL NEED
- Pizza dough or ready made base
- 400 g chicken mini fillets
- Ina Paarman's Masala Spice
- olive or canola oil
- 1 cup (250 ml) cherry tomatoes, halved
- Ina Paarman's Green Onion Seasoning
- Ina Paarman's Coriander Pesto
Garnish
- fresh coriander
- Ina Paarman’s Sweet Chilli Chutney
Adjust the oven shelf to the middle position. Preheat the oven to 200°C and place a large baking tray to pre-heat on the middle shelf.
Season chicken mini-fillets quite generously with Masala Spice. Drizzle with oil and toss to coat. Briefly cook on a very hot griddle pan. Season the halved cherry tomatoes with Green Onion Seasoning and leave to stand for 5 – 10 minutes to develop the flavour.
Use a quarter of the dough, lay and re-roll on baking paper. Leave to rise until puffy. Spread the base with Coriander Pesto.
Arrange chicken strips and seasoned tomatoes over the base.
Bake on pre-heated baking sheet for ± 20 minutes.
Top with sprigs of fresh coriander. Serve with Sweet Chilli Chutney.
