150 g chicken breast fillet, sliced
2 teaspoons tandoori paste
1 tablespoon reduced-fat or 97% fat-free yoghurt
6 individual 12 cm pizza bases
2 tablespoons tomato passata or pasta sauce
12 cherry tomatoes, halved
¼ cup reduced-fat grated mozzarella cheese
1 tub minted natural yoghurt to serve
- Preheat oven to 230°C (210°C fan forced). Place chicken in a small bowl with tandoori paste and yoghurt.
- Place bases on oven tray and spread each with a little passata. Divide the chicken pieces and cherry tomatoes between bases and top with cheese. Bake for 10 min. Top with Minted Yoghurt if desired. Serve with a side salad. Garnish with mint.