Satay Chicken Naan Pizzas Recipe

Satay Chicken Naan Pizzas

Sick of the same old dinner? Try this easy twist on an old favourite! - by Mel Burge

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Take satay chicken to the next level with these clever naan pizzas. The family will LOVE them!

Ingredients

2 tablespoons olive oil

500g chicken breast fillets, trimmed, thinly sliced

1 small onion, halved, thinly sliced

250ml can satay sauce

1 tablespoon soy sauce

165ml can coconut milk

1 tablespoon lime juice

4 fresh naan bread

2 tablespoons mango chutney

60g bag baby spinach leaves

2 cups grated pizza cheese

Roasted salted peanuts and sour cream, to serve

Method

Heat half the oil in a large, non-stick frying pan over a medium to high heat. Add chicken in two batches. Cook, stirring occasionally, for about 2 to 3 minutes, or until browned. Remove.
Heat remaining oil in same pan. Add onion. Cook, stirring occasionally, until soft. Add sauces, milk and juice. Stir to combine. Bring to boil. Gently boil for about 5 minutes, or until slightly thickened. Stir in chicken. Remove from heat.
Place naan bread on two large oven trays. Spread each with 2 teaspoons mango chutney. Divide spinach over top. Spoon chicken mixture over spinach. Sprinkle each with ½ cup of the cheese.
Cook in a moderately hot oven (190C) for about 15 minutes, swapping trays after 10 minutes, or until cheese is melted and bases are crisp. Remove.
Sprinkle with peanuts. Serve with sour cream.

TIP! You can replace naan bread with pizza bases, if you prefer. Mango chutney is available from the Indian section of supermarkets.

Mel Burge

Mel Burge is the Deputy Food Editor for New Idea. She has a passion for all things food but specialises in baking and cake decorating. Mel loves to travel the world, eat delicious food and drink cocktails with her friends.