Masala Chicken and Cherry Tomato Pizza

Serves 4
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.
Recipe Category

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

fresh coriander
Ina Paarman’s Sweet Chilli Chutney

Method

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.