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.


  • 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



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.

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