Here we have combined the best of both worlds with this take on
our favourite Italian and Indian take-away dishes. Go on,
give this a try...this is one pizza the whole family is sure to
love.
Ingredients
- 1 x 40g sachet Gregg's Butter Chicken Curry Paste
- 1 x 50g sachet Gregg's Pizza Paste - Tomato & Herb
- 200g finely diced chicken breast or thigh fillets
- 1 Tbsp oil
- 1 large pizza base
- approx 50g finely shredded spinach leaves
- 1/2 small red onion, sliced
- 1/2 capsicum, diced
- 1 - 2 cups mozzarella cheese
- 1 - 2 Tbsp plain unsweetened yoghurt
- fresh coriander (optional)
Method
Take 2 teaspoons of the Gregg's Butter Chicken Paste and mix
with the sachet of Gregg's Pizza Paste. Set aside.
Place the remaining Gregg's Butter Chicken Paste in a bowl with
the diced chicken and mix well, until the chicken is coated with
the spice paste. Cover and refrigerate for at least half an
hour.
Heat the oil in a frying pan, add the chicken and cook,
stirring, over medium heat until the chicken is cooked through. Set
aside.
Preheat the oven to 200°C.
Place the pizza base on an oven tray lined with baking paper.
Spread with the previously mixed paste. Top with spinach, onion,
capsicum, chicken and mozzarella.
Bake for 12 -15 minutes, or until the cheese is bubbling.
Remove from the oven and top with a swirl of yoghurt and chopped
coriander.