1 24 cm pre-cooked pizza base with sauce
(Don Emilio's or Boboli brand)
1/2 small red onion, cut into thin wedges
1 bocconcini cheese, thinly sliced
2 tablespoon plain yoghurt, extra, to serve
1 tablespoon fresh Coriander leaves, to garnish
Preheat oven to 200 Centigrade.
Combine tandoori paste and yoghurt in a small bowl. Spread the tandoori paste mixture over the chicken breast fillet to coat well.
Preheat a non-stick frying pan over high heat and cook the chicken for 2 minutes on each side or until well browned. Remove the chicken from the frying pan and cool slightly. Cut the chicken across the grain into 5mm-thick slices.
Place the pizza base onto a baking tray and arrange the chicken slices, onion, and bocconcini on top. Bake in the preheated oven for 10 minutes or until the chicken is cooked and the bocconcini is melted. Remove the pizza from the oven and top with the extra yoghurt. Garnish with the coriander leaves.