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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tandoori Chicken Pizza Recipe

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This recipe for Tandoori Chicken Pizza is from Mitchell Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons tandoori paste
1 tablespoon lemon juice
1/2 cup plain yoghurt
2 poached chicken breast fillets (see related recipe), thinly sliced
30cm round pizza base
2 tablespoons mango chutney
1 small red onion, thinly sliced
40g baby spinach
2 tablespoons roughly chopped raisins
2 tablespoons slivered almonds
1/3 cup grated tasty cheese
1/4 cup fresh coriander leaves
Directions:
Directions:
Step 1
Combine tandoori paste, lemon juice and half the yoghurt in a medium bowl. Add chicken. Turn to coat. Cover. Refrigerate for 1 hour, if time permits.

Step 2
Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper. Place pizza base on prepared tray.

Step 3
Spread chutney over pizza base. Top with onion, spinach, chicken, raisins, almonds and cheese. Bake for 12 to 15 minutes or until base is crisp. Serve pizza sprinkled with coriander and dolloped with remaining yoghurt.
Personal Notes:
Personal Notes:
www.taste.com.au/recipes/tandoori-chicken-pizza-3/32e7f3cd-7a2f-41df-8214-743a35db04b2

 

 

 

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