Full ingredients list:
1 tablespoon store-bought tandoori paste
1/4 cup reduced-fat plain yoghurt
2 plain naan breads
1 1/2 cups baby spinach
1/4 medium red onion, sliced
1/2 medium red capsicum, sliced
1 1/2 cups shredded barbecued chicken breast, skin removed
2 tablespoons slivered almonds
4 cups mixed salad leaves
1 large carrot, peeled into ribbons
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 200°C. Place a baking tray or pizza stone inside.
Step 2Combine tandoori paste with half of the yoghurt and spread over the naan breads. Top with baby spinach, onion, capsicum, chicken and slivered almonds.
Step 3Remove heated baking tray from the oven, line with baking paper and place naan pizzas on top. Bake for 15–20 minutes, or until the edges are golden and crispy and toppings are hot.
Step 4Meanwhile, combine salad leaves and carrot ribbons in a bowl to make a side salad. Cut pizzas into halves or triangles, drizzle with remaining yoghurt and serve alongside salad.
About this recipe
First published: April 2017